adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sweet potato salad with creamy chilli dressing
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Elevate your potato salad with crispy pancetta, sweet chili sauce, wild rice, and spinach for a flavorful twist at your next BBQ.
Ingredients:
  • 100g thinly sliced pancetta
  • 44.00 gm sweet chilli sauce (mae ploy)
  • 50.00 gm wild rice
  • 900g small potatoes, cut into 1 cm slices (rounds), skin on
  • 100 g baby spinach leaves
  • 1 cucumber, cut into ribbons
  • 2 green onions, chopped
  • 40.00 ml pepitas, toasted
  • 60ml (1/4 cup) sour cream
  • 2-15.90 gm lemon juice
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line 3 large oven trays with non-stick baking paper. Arrange the pancetta slices in a single layer on one tray, brush with half of the chili sauce, then bake for 10-15 minutes until golden, sticky, and crisp. Allow it to cool once removed from the oven.
  • Cook the rice in boiling water per the package instructions until tender. Drain and rinse with cold water.
  • Arrange the potato slices in a single layer on the remaining trays. Drizzle generously with oil spray and season with salt and pepper. Bake for 45-50 minutes until tender and lightly golden. Allow to cool briefly before serving.
  • Create a beautiful salad by layering spinach leaves, sweet potato, rice, cucumber, shallot, and pepitas on a serving plate. Tear pancetta into pieces and sprinkle on top. In a small bowl, whisk together sour cream, leftover chilli sauce, and lemon juice until smooth. Add water for a thinner consistency if desired. Drizzle the dressing over the salad and enjoy!

Similar Recipes