Ingredients
- Sweet potato 2000g
- Pure olive oil 40ml
- Fine beans (chilled) 200g
- Cherry tomato on the vine (chilled) 300g
- Red onion (whole) 200g
- Little gem lettuce 5 pieces
- Medium sized pineapple 1
- Vegan mayonnaise 100ml
- Cuban Chimichurri 100g
- Garlic 6g
- Lime 3 pieces
- Parsley 15g
- Green chillies 40g
- Sunflower seeds 10g
- Sesame seeds 10g
- Pumpkin seeds 15g
- Whole black sesame seed 10g
- Micro coriander 10g
Method
- To prepare, pre-roast the sweet potato wedges and allow them to cool. Toast the seeds, and peel and slice the pineapple before chargrilling it.
- Place the sweet potato wedges into a mixing bowl. Add the blanched greens, the tomatoes (after cutting them into halves), fine wedges of red onion, sliced little gem lettuce and wedges of chargrilled pineapple. Set to one side.
- Blend together the mayonnaise, chimichurri, parsley, garlic, de-seeded chilli and juice from 2 limes and then pour over the salad and dress.
- Before serving it up, top with seeds, a handful of micro-coriander and some fresh lime wedges.
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