Recipes
Date posted: 21/09/2022
Ingredients
| Cracked black peppercorn | 450g |
| Vegetable oil | 10ml |
| Sweet tamarind sauce | 30g |
| Cumin seeds | 3g |
| Celery (green/white) | 1 piece |
| Coriander (chilled) | 10g |
| Green capiscum peppers (70-90mm) | 1 piece |
| Green chillies (chilled) | 10g |
| Parsely (flat, chilled) | 10g |
| Red onion (chilled) | 30g |
| Tomato (large on the vine, chilled) | 30g |
| Lemons (pack of 5, chilled) | 1 piece |
| Prep sweet potato (whole) | 100g |
Method
- Pre-heat the oven to 180.
- Cut the potatoes into cubes and roast them in the oven with the vegetable oil. Allow them to cool.
- Place them into a bowl. Separately, mix oil, lemon juice, pepper, diced chilli and diced tomato. Pour the mixture over the potatoes and stir in the diced celery, diced green pepper and diced onion.
- Finally, garnish with parsley and coriander.