WHO - - Food -

1 2Cut sweet potato in half length­ways. Cut into thin slices cross­ways. Toss in a large bowl with com­bined oil, gar­lic and chilli. Sea­son with salt and pep­per. Heat an oiled, large char­grill plate over a medium to high heat. Add sweet potato. Cook, turn­ing half­way, for about 12 min­utes, or un­til golden and ten­der. Re­move. Cool. 3 To make dress­ing, place all in­gre­di­ents in a small jug. Sea­son Serves 6, Prep 20 mins, Cook 12 mins

with salt and pep­per. Whisk well. 4 Rinse wa­ter­cress un­der cold wa­ter. Drain well. Re­move the leaves. You will need about 6 cups. 5 Com­bine wa­ter­cress, sweet potato and av­o­cado on a serv­ing plate. Spoon over dress­ing. Sprin­kle over pepi­tas. Serve with lime wedges.

500g 1 1 ½ Salt 2 tbsp clove x tsp 180g and sweet dried olive gar­lic, pep­per, bunches chilli potato, oil crushed to flakes wa­ter­cress taste peeled 2 ¼ av­o­ca­dos, cup pepi­tas, halved, lightly thickly toasted sliced Lime wedges, to serve DRESS­ING 2 tbsp oli

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