|Cracked black peppercorn||450g|
|Sweet tamarind sauce||30g|
|Celery (green/white)||1 piece|
|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|
- 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.