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Sweet potato and mango salad

Ingredients

  • 1 med sweet potato peeled
  • 1 large mango skin removed
  • 3 tbsp olive oil
  • 4 tbsp fresh mint leaves chopped
  • 1 med lime juiced
  • 1 tsp lime rind grated
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sugar
  • Head of lettuce
  • Fresh mint leaves for garnish

Instructions

  • Preheat a grill to medium
  • Chop sweet potato and mango flesh into long wedges at least 1.5cm thick and place in separate dishes.
  • Combine the dressing ingredients (oil, mint, lime, vinegar & sugar) in a bowl and pour half over the mango and potato wedges.
  • With tongs, arrange sweet potato wedges under the grill and cook for 6-7 minutes until they start to soften.  Turn and grill for another 6-7 minutes.  While this side is cooking, arrange mango wedges under grill and cook for 2-3 minutes on each side.
  • Transfer all the wedges to a cutting board and cut into cubes.   Toss into the remaining dressing.
    Toss lettuce, mint, potato and mango in a salad bowl and sprinkle a pinch of sea salt over to serve.