Recipes
Date posted: 04/05/2022
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.