Sweet­pota­toan­dav­o­ca­dos­alad

Friday - - Good Food -

Prep time 15 mins Cook­ing time 8 mins Serves 4 1 egg yolk 2 1/2 tsp finely chopped fresh ginger 2 tbsp white vine­gar 1 tbsp Di­jon mus­tard 6 tbsp olive oil 700g sweet pota­toes, peeled and cut into 5mm-thick slices 200g mixed salad leaves 2 ripe av­o­ca­dos, peeled, halved, pit­ted and cut into thick slices 1 bunch fresh oregano, sprigs picked 1 To pre­pare the dress­ing, whisk egg yolk, ginger, white vine­gar and mus­tard in a bowl. Add a lit­tle of the oil and whisk un­til com­bined. Grad­u­ally add the re­main­ing oil, a few drops at a time, un­til the mix­ture is thick. Sea­son with salt and pep­per. 2 Grill the sweet pota­toes on medium high heat, for 4 min­utes on each side, or un­til ten­der and slightly charred. Set aside to cool. 3 When ready to serve, cre­ate a bed of grilled sweet pota­toes, top with salad leaves, av­o­cado and oregano. Driz­zle with pre­pared dress­ing and serve im­me­di­ately.

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