Spicy baked sweet potato salad
Rabu, 17 Juli 2019
INGREDIENTS
100g unsalted peanuts
4 limes
4 tbsp tamari
4 red chillies, finely chopped
bunch coriander, leaves picked
bunch mint, leaves picked
4 limes
4 tbsp tamari
4 red chillies, finely chopped
bunch coriander, leaves picked
bunch mint, leaves picked

PREPARATIONS
1.
Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then
prick them with a fork, rub them with a little salt and place on a tray. Roast
for 30-40 minutes, until soft throughout.
2.
Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until
golden. Set aside to cool, then smash up a little in a pestle and mortar.
3.
Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes.
Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked
through (you can keep them warm in a low oven until you are ready to eat), chop
them into pieces and put on a platter. Pour over the lime and tamari dressing,
turning the pieces in the dressing, then top with the herbs, peanuts and the
remaining chilli.