Sweet potato wedge salad with tahini drizzle, pickled cucumber, peanuts and sesame seeds. Serve with salmon or chicken, or add crispy tofu.
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Serves
4
Sweet Potato
Rice Wine Vinegar
Honey
Sesame Oil
Red Chilli
Ginger
Garlic
Cucumber
Red Cabbage
Sesame Seeds
Salted Peanuts
For The Drizzle
Tahini
Lime
Serves
4
Sweet Potato
Rice Wine Vinegar
Honey
Sesame Oil
Red Chilli
Ginger
Garlic
Cucumber
Red Cabbage
Sesame Seeds
Salted Peanuts
For The Drizzle
Tahini
Lime
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Step 1.
Heat the oven to 200°C. Cut the sweet potatoes into long wedges and lay on a baking tray, drizzle with olive oil and toss well. Season and bake for 30 mins, turning halfway, until golden and cooked through.
Step 2.
Meanwhile, make the dressing. Whisk the rice wine vinegar, honey and sesame oil in a bowl together, add a big pinch of salt. Finely grate the garlic and ginger into the bowl. Slice the red chilli and add to the bowl.
Step 3.
Slice the cucumber in half lengthways, use a spoon to scrape out the middle, then finely slice on an angle and add to the bowl. Finely slice or use a mandoline to shave the red cabbage into the bowl. Toss everything together and set aside to pickle.
Step 4.
To make the tahini drizzle, whisk the tahini and lime together, it’ll look split and clumpy to begin with, but don’t sweat- whisk in water, a tbsp at a time, until it’s drizzle-able consistency. Taste and season with salt and pepper.
Step 5.
Lay the sweet potatoes on a platter and scatter over the pickled cabbage and cucumber salad. Drizzle with the tahini and scatter with sesame seeds, peanuts, coriander, and spring onions to serve.
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Notes (1)
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Adam M.
a year ago
Ingredients and description don’t match the method…
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