Tangy Sweet Potato Salad

Fired Up: Vegetarian

https://www.cutoutandkeep.net/projects/tangy-sweet-potato-salad • Posted by Murdoch Books

There are some ingredients that, when used with a light hand, give warmth to a dish. Caraway is one of them. Use it sparingly, like fennel seeds, and you will be left wondering what the flavour is exactly. But it doesn’t matter, it just tastes very good.

You will need

1 Medium-sized Sweet Potato , sliced into rounds 5 mm (1⁄4 inch) thick 2 tbsp Rice Bran Oil 1 tsp Caraway Seeds 2 Dill pickles, finely chopped 3 tbsp Roughly chopped Mint Leaves 1 Large red Chilli , finely chopped 2 tbsp Apple Cider Vinegar 60 ml Extra Virgin Olive Oil 1 tsp Caster Sugar

Project Budget

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Difficulty

Description

There are some ingredients that, when used with a light hand, give warmth to a dish. Caraway is one of them. Use it sparingly, like fennel seeds, and you will be left wondering what the flavour is exactly. But it doesn’t matter, it just tastes very good.

Instructions

1. Preheat the barbecue grill to medium.

2. Put the sweet potato, rice bran oil and caraway seeds in a bowl and toss to coat the sweet potato well.

3. Tumble the sweet potato over the grill, then use tongs to spread them out so they don’t overlap. Cook for 8–10 minutes on each side, or until caramelised and tender.

4. Place the hot sweet potato in a bowl. Add the dill pickles, mint and chilli. In a small bowl, combine the vinegar, olive oil and sugar, then drizzle the mixture over the sweet potatoes, gently stirring to combine. Set aside for 30 minutes for the flavours to infuse. Season to taste with sea salt and freshly ground black pepper and serve.