Tandoori sweet potato w/ onion, corn & coconut lime dressing - My Version

subheading: Mix for potato:

3 tbsp. Patak's Tandoori Paste

2 tbsp. olive oil

600g small sweet potatoes, scrubbed, quartered lengthways

subheading: Dressing:

125ml (½ cup) coconut cream

3 limes, rind finely grated, juiced

subheading: Salad:

2 sweet corn cobs

1 red onion, sliced into rings

lime juice

cherry tomatos

Handful of fresh coriander leaves, chopped

mint leaves, chopped

2 fresh red birdseye chillies, deseeded, thinly sliced (optional)

subheading: To serve:

Patak's Mango Chutney, to serve

Cook the corn in microwave, then chargrill and remove kernels from cobs.

Combine the onion and 2 tbs lime juice in a bowl. Set aside to pickle slightly.

Cook sweet potato in microwave until half cooked.

Mix Tandoori Paste and olive oil. and brush on half cooked sweet potato.

Add to the grill and cook, turning occasionally, for 5 minutes or until charred.

Dressing: Place the coconut cream, lime rind and 2 tbs lime juice in a bowl. Season with salt and stir to combine.

Place potato, corn and drained onion on plates. Drizzle with coconut mixture. Sprinkle with cherry tomatoes; coriander, mint and chilli, if using.

Page footer