Possum’s Recipe Book

Photography by J C Hugo Richardson

Sweet Potato Salad With Ginger And Soy Dressing               

Serves 2 – 4

1kg small sweet potato – peeled and sliced thinly
Olive oil
4 handful mixed salad leaves
Handful coriander – chopped
Pumpkin seeds – roasted
Sage or chive flowers (optional)
Lime – cut in quarters
 
For dressing
4tbsp soy sauce
5tbsp olive or rapeseed oil
1 lime – juice and zest
1tbsp ginger – finely sliced
1 red chilli deseeded and finely sliced
1 garlic clove – finely sliced
1tbsp maple syrup
30g coriander – chopped
 

Method
 
Put sweet potato into a saucepan and stream for 5-7 mins until just soft. 
Drain and cool.
Put all the ingredients for the dressing in a bowl and set aside.
Heat a fry pan with a little oil. 
Brush the sweet potato with oil and fry on both sides until brown.  
Keep warm as you cook the sweet potato in batches.
 
In a large serving bowl put all the salad leaves and 
pour over some dressing and toss to coat.
 
To serve put salad leaves on individual plates and top with 
fried sweet potato, drizzle over extra oil, add pumpkin seeds and 
chopped coriander and flowers if using.
Serve with lime quarter and crusty bread.
 
Cooks note: the sweet potato salad can also be arranged 
on a large serving platter is part of a larger meal.

I would love to see the photo of  your 'Sweet Potato Salad with 
Ginger and Soy Dressing' on Possum's Pantry Facebook Page. 


 

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