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How to make Sweet potato & pineapple salad

Yield = 6
Prep 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.