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Sweet potato & pineapple salad
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Transport your taste buds to a tropical paradise with this flavorful Tahitian-inspired side dish.
Ingredients:
  • 1.5kg orange sweet potato (kumara), peeled, cut into 1cm-thick slices
  • Olive oil spray
  • 3 sweet corn cobs, husks and silk removed
  • 1/2 small pineapple (about 450g), peeled, halved lengthways, thinly sliced crossways
  • 1 large red chilli, halved lengthways, deseeded, thinly sliced crossways
  • 82.50 ml fresh coriander leaves
  • 82.50 ml fresh mint leaves
  • 9.20 gm avocado oil (see note)
  • Shaved fresh coconut, to serve
Instructions:
  • Preheat the oven to 200°C and line 2 baking trays with non-stick baking paper. Arrange sweet potato in a single layer on the trays and coat with olive oil spray. Bake for 35 minutes, flipping halfway through, until tender.
  • Preheat a high chargrill while you cook the corn until tender and slightly charred, turning occasionally for about 10 minutes. Let it cool for 5 minutes. Cut the kernels off the cob using a sharp knife.
  • In a bowl, mix together sweet potato, corn, pineapple, chili, coriander, and mint. Season with pepper. Transfer to a serving platter, drizzle with oil, and sprinkle with coconut before serving.

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