The play of flavours in this salad between the sweetness of the sweet potato and the earthy fragrance of the coriander (cilantro for those in the USA) is very interesting and exciting. I like to make this quickly so I use store-bought roast peppers. I also use sweet potatoes that are quite thin, and this way they can cook it in the microwave. However if you do not have a microwave then you can always peel and boil them until soft. Roasting the sweet potatoes, however, runs the risk of making them too soft (even though they are delicious on their own roasted!) Texture is obviously important in this salad and you don’t want the sweet potato to be too mushy I love to have this salad in the summer, in fact I many times take this to the beach, such is the life in Gibraltar!
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Pin recipe Ingredients
- 350 g sweet potato (1 medium)
- 250 g roasted green & red peppers
- 1 salad onion
- 1 bunch of coriander (about 2 tbsp)
- 2 tsp lemon juice
- salt to taste
- extra virgin olive oil
- 12½ oz sweet potato (1 medium)
- 9 oz roasted green & red peppers
- 1 salad onion
- 1 bunch of coriander (about 2 tbsp)
- 2 tsp lemon juice
- salt to taste
- extra virgin olive oil
Instructions
- Stab the sweet potato with a fork several times and put in a piece of microwave safe Tupperware, covered, with about a tablespoon of water and cook for 7 to 8 minutes at medium high power.
- Allow to cool and proceed to assemble the salad. I use store bought roasted peppers but you can always roast them yourself by putting them on an oven tray, at a high heat for about 30 minutes. Remove them from the oven, put them on a bowl, cover with cling film for about 10 minutes and then peel them and cut them into strips.
- In a bowl add the roast peppers, spring onion, coriander (cilantro), a squeeze of lemon, a pinch of sea salt and some extra virgin olive oil.
- Cut the sweet potato, add to the bowl and mix well.
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