Author Jean Morrison
Mango And Sweet Potato Salad
Something similar to this salad was served at our local fruit and vegie market recently. I was impressed but wanted to tweak the recipe myself to make it into a whole meal as opposed to a side salad. The coriander and the mango work together so brilliantly. My family were all looking for seconds last night when I made it for dinner.
Cooking time: 35 minutes
Quantity: Serves 4 - 5
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500 gm sweet potato, peeled and cut into 2 cm cubes
500 gm potatoes, diced into 2 cm cubes
500 gm cold roast meat, cubed
1 punnet grape tomatoes, halved
200 gm mixed lettuce leaves
1/4 cup sliced black olives
200 gm marinated Feta cheese, cut into tiny cubes
Packed 1/4 cup chopped fresh coriander
2 mangoes, peeled and diced small
1/4 cup finely chopped red onion
1 and 1/2 tablespoons sweet chilli sauce
1/2 tablespoon white wine vinegar
1 tablespoons olive oil
1/2 teaspoons finely chopped ginger
1/2 tablespoon lime juice
Set the oven to 200 degrees Celsius. Place the dressing ingredients in a jar, shake well and stand at room temperature.
Spray lined baking tray with oil, place diced potatoes and sweet potato on the tray. Spray the vegies with oil, sprinkle with salt and cook for 30 - 40 minutes in the pre-heated oven until they are golden brown. Cool to room temperature.
Place the cold meat, mango, all the salad ingredients and the cooled potatoes in a large bowl.
Drizzle the dressing over the salad and very gently toss. Serves 4 - 5 as a main meal.
Cold diced chicken or prawns could be used in lieu of the cold roast meat.
Mangoes are rich in vitamin C and beta carotene. They are also reputed to cleanse the blood. Never burn mango leaves or branches, the toxic fumes can cause serious irritation to the eyes and lungs. Be very careful of the stem end of mangos if any part of the branch or leaf is attached, as the sap can cause allergic reactions.
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