SWEET POTATO, GREEN BANANA AND CRAB WITH CORIANDER-JALAPEÑO DRESSING

Prep time 20 mins Cooking time 15 mins Serves 4

INGREDIENTS

1 small purple sweet potato, peeled and thinly sliced

1 tbsp lime juice, or to taste, plus lime halves to serve

1 tbsp grapeseed oil

200g crabmeat

2 green bananas, thinly sliced ¼ small red cabbage, thinly sliced 2 radishes, thinly sliced

1 avocado, coarsely chopped Freshly grated mature coconut, to serve CORIANDER-JALAPEÑO DRESSING

1 cup coarsely chopped coriander 1 spring onion (white part and a little of the green part only), finely chopped

Juice of 3 limes

Juice of ½ orange

50ml olive oil

1 jalapeño chilli, finely chopped

METHOD

Blanch sweet potato in a saucepan of boiling water in batches until just tender, 3-4 mins. Transfer to a bowl of iced water with a slotted spider to chill, 5-7 mins. Drain well, then transfer to a bowl, add lime juice and oil, season to taste, toss to combine and refrigerate until required. For coriander-jalapeño dressing, whisk ingredients in a bowl and season to taste.

Add remaining ingredients except lime halves and coconut to sweet potato and half the dressing. Toss to combine, then transfer to bowls, top with extra dressing to taste and grated coconut, and serve with lime.

The green banana may seem an unusual addition, but works really well in the mix. Cut it into chunks, boil and remove skin before adding to the salad. Chopped cooked prawns, meanwhile, works in place of the crab.