Saturday, September 18, 2010

Satay sweet potato salad. Sweet.


Fresh and dancing on my tongue.


Makes: 2 salads.
Time: 10 minutes plus 15-30 minutes cooking time. 


For this salad you will need:

•One cup of chopped sweet potato (pumpkin is particularly tasty also) steamed or roasted to perfection. To steam it, place in a bamboo steamer over boiling water for about 15 minutes. To roast, place it in an oven tray with a splash of oil and bake at 180C/ 370F for thirty minutes, turning after ten.
•Three cups of shredded lettuce.
•A small handful of shredded Thai basil.
•A quarter of a cup of cashews.
Chuck it all in a bowl.


For the dressing you'll need:

•Two tablespoons of all natural peanut butter (I prefer crunchy).
•juice of one lemon.
•One tablespoon sweet chilli sauce.
•One teaspoon of soy sauce.

Mix all together in a small bowl and pour over the salad.
It's really easy and very yummy. If you're going to store it in the fridge, don't put the sauce on until ready to serve so the lettuce doesn't go all squishy.

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