07 April 2007

This is one of the reasons they call me Salady.

Roasted Sweet Potato Salad

1 sweet potato
1 tbsp olive oil
1 egg

Juice and zest of 1 lime
1 tbsp plum sauce
1 tsp palm sugar
2 chili padi, chopped
2 shallots, thinly sliced
1 tsp fish sauce
1/2 tsp sesame seed oil
1 - 2 tbsp coriander, chopped

Salad greens of choice

- Preheat oven to 200 deg C.
- Peel sweet potato and cut into wedges.
- Put sweet potato wedges into a bowl and toss with olive oil. Season with a pinch of salt and pepper.
- Spread sweet potatoes in a baking tray and bake for 20 - 30 mins, turning once in between to ensure both sides are nicely golden.
- Put egg in a pot of water and put over medium high heat.
- When the water boils, remove from heat, cover the pot and allow egg to cook further for 15 mins.
- Meanwhile, mix all ingredients for dressing in a bowl and let sit for flavours to develop.
- To serve, arrange roasted sweet potato wedges and hard-boiled egg (peel and quartered) over bed of salad greens and drizzle with 2 - 3 tbsp of dressing.

P.S.: The dressing can be made in advance and refridgerated. Lemons can also be used in place of limes(I use seedless Thai limes) and I've also tried a combination of lime and orange, which worked alright. Chopped pineapples can also be added to this dressing, which I like to use as a dip with gyoza.

P.P.S.: Because I'm inclined to spicy food and the higher the sour-ness, the happier my tastebuds are, the recipe for the dressing might not work for you. So feel free to adjust the quantities to suit your tastes!

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