Sweet potato & pineapple salad

Cooking Salads Sweet potato & pineapple salad

Imagine yourself on a Tahitian beach as you enjoy the rich tropical flavours in this sun-kissed side dish.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the sweet potato, in a single layer, on the lined trays. Spray with olive oil spray. Bake in oven, turning once, for 35 minutes or until tender.
  2. Meanwhile, preheat a chargrill on high. Add corn and cook, turning, for 10 minutes or until tender and slightly charred. Set aside for 5 minutes to cool. Use a sharp knife to cut down the length of the corn cob, close to the core, to remove the kernels.
  3. Combine the sweet potato, corn, pineapple, chilli, coriander and mint in a bowl. Season with pepper. Transfer to a serving platter. Drizzle over the oil. Top with coconut to serve.

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1.5kg orange sweet potato , peeled, cut into 1cm-thick slices
Olive oil spray
3 sweet corn cobs, husks and silk removed
1/2 small pineapple , peeled, halved lengthways, thinly sliced crossways
1 large red chilli, halved lengthways, deseeded, thinly sliced crossways
1/3 cup fresh coriander leaves
1/3 cup fresh mint leaves
2 tsp avocado oil
Shaved fresh coconut, to serve

Adv

Autors
Preparation time
25
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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