YEL­LOW SALAD With granadilla, pineap­ple, Cape goose­ber­ries, car­rots & sweet po­tato chips

DRUM - - Food - Pre­heat the oven to 200°C.

SERVES 6 PREPA­RA­TION: 20 MIN COOK­ING: 20 MIN

DRESS­ING

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

SALAD

3 or­ange sweet pota­toes, sliced pa­per-thin salt olive oil

TO FIN­ISH

1 pineap­ple, peeled and sliced pa­per-thin 125g fresh Cape goose­ber­ries, halved if pre­ferred 4-6 baby car­rots, halved length­ways

TO SERVE

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.

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