Sweet potato & pineapple salad
No matter if you are planning an elaborate menu or just going forward for tomorrow's Sweet potato & pineapple salad. This recipe stems from several decades of enjoying it in kitchen. I discover that adding a few ingredients into a recipe adds thickness into that which is ordinarily bland. You may well be looking for lighter foods to create along with your leftovers. Great and gentle Sweet potato & pineapple salad perfect for post-vacation. The components in this recipe receive your tongue pounding, also have become waist-friendly once you want a'bite' following an active holiday. Employing a few ingredients as alternatives, this soup is filled using a fall and spicy flavor which produces it tasty. The perfect Sweet potato & pineapple salad to warm you up on cold winter days. Ideal for employing leftover. Serving size are a important component of your diet plan. You need to compare the amount of this food you typically eat into the serving size listed on the label. Eating significant portions or portions may lead to excess fat gain.
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How to make Sweet potato & pineapple salad
Yield = 6Prep time: 0:25
Cook time: 0:35
Total time: 1:00
Ingredients
- 1.5kg orange sweet potato (kumara), peeled, cut into 1cm-thick slices
- Olive oil spray
- 3 sweet corn cobs, husks and silk removed
- 1/2 small pineapple (about 450g), 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 teaspoons avocado oil (see note)
- Shaved fresh coconut, to serve
Method
- Step 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.
- Step 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.
- Step 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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