Sweet potato is no potato and nowhere close to a yam, but a veggie with its own identity. Historians and scientists believe that sweet potatoes were domesticated over 5000 years before, and Christopher Columbus carried them out of Spain into the ‘New World’. Sweet potatoes play quite the stellar role in religious festivities including Thanksgiving Day.
Our scrumptious salad calls for the versatile sweet potato to be roasted with carrots and bell peppers and tossed in a creamy Sriracha-infused yogurt sauce. Topped off with orange wedges, juicy cherry-tomatoes, crunchy lettuce and olives, this savory sweet-potato salad tastes even more delicious than it looks!
Diced sweet potato (par boiled) - 90gms
Carrot (diagonal cut) (blanched) - 30gms
Onion dices - 20gms
Broccoli - 30gms
Roasted red bell pepper (julienne) - 50gms
Orange segments - 20gms
Cherry tomato (cut into halves) - 20gms
Assorted lettuce - 30gms
Black olive (cut into 4 slices, lengthwise) - 2
Chopped garlic - 2
Thyme - 0.5gms
Chilli flakes - 0.5gms
Oregano - 0.5gms
Crushed black pepper - 1gm
Refined oil - 5ml
Chopped jalapeno- 2gms
Chopped parsley - 1gm
Chopped coriander leaves - 1gm
For Sriracha yoghurt dressing
Hung curd - 15gms
Mayonnaise - 15gms
Peeled garlic - 1gm
Sriracha seasoning - 5gms
Marinate the boiled sweet potato, carrot, and diced onion with chopped garlic, oil, salt and crushed black pepper. Roast the marinated veggies in the oven at 180°C for 15 minutes.
Roast the red bell peppers in the oven. Remove the skin, deseed, and then julienne it.
Assemble roasted veg, bell pepper julienne, broccoli, cherry tomato, jalapeno, chopped and dry herbs in a bowl. Season with salt, pepper, chilli flakes and add drizzle the dressing
Place the assorted lettuce on a plate and top it up with the tossed salad and garnish with orange wedges, olives, chopped herbs and serve.
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