YELLOW SALAD With granadilla, pineapple, Cape gooseberries, carrots & sweet potato chips
SERVES 6 PREPARATION: 20 MIN COOKING: 20 MIN
115g granadilla pulp 1 red chilli, chopped 30ml (2T) rice vinegar 60ml (¼c) orange juice 45-60ml (3-4T) olive oil 45ml (3T) chopped coriander
3 orange sweet potatoes, sliced paper-thin salt olive oil
1 pineapple, peeled and sliced paper-thin 125g fresh Cape gooseberries, halved if preferred 4-6 baby carrots, halved lengthways
handful toasted pumpkin seeds
1 Dressing Mix all the ingredients together.
2 Salad Arrange the sweet potato slices in a single layer on a greased baking sheet, season with salt and sprinkle olive oil over. Roast until cooked and the edges start turning brown.
3 To finish Arrange the pineapple slices on a serving plate and sprinkle the Cape gooseberries over. Arrange the carrots along the side. 4 Arrange the sweet potato chips on top of the pineapple.
5 To serve Drizzle a fair amount of the dressing over and top with the pumpkin seeds.