Sweet Potato Salad
An autumn delight, this sweet potato salad is a tasty celebration of delicious seasonal autumn produce. Enjoyed warm or chilled, it is the perfect side salad or as is for a nourishing lunch or dinner.
Enjoy!
Ingredients
SALAD
700 g sweet potato
125 g corn kernels
1/2 bunch coriander torn
50 g Cunliffe & Waters Posh Pickled Onion
1 red chilli deseeded and diced
DRESSING
- 125 g coconut cream
- 125 g greek yoghurt
- 1 lime zest and juice
- 1 pinch salt
- 1 pinch pepper
Method
- Preheat oven to 200 degrees.
- Cut sweet potato in half and then into batons. Season with salt and pepper and drizzle with olive oil.
- Place in oven, roast for 15 – 20 minutes or until tender and golden and sweet potato is slightly blackened.
- To make the dressing, mix all the ingredients together in a jar to combine.
- Combine sweet potato, corn and all other ingredients together in a bowl.
- Drizzle with dressing and serve.
- Enjoy!