LYNTON'S SWEET POTATO SALAD
3 - 4 large sweet potatoes, peeled & roughly chopped
3 tsp KEEN'S Curry Powder
Salt, to taste
1/2 cup long desiccated coconut
1 cup black beans,
2 long red chillies, thinly sliced, to garnish
1 bunch baby watercress, to garnish
Coriander leaves, to garnish
Season sweet potato with spices, coconut and salt and roast in hot oven until burnished.
Meanwhile dry roast black beans in hot pan.
Dress sweet potato and beans with vinaigrette, assemble on platter.
Garnish with coriander leaves, chilli and baby cress.
ADAM SWANSON'S GARLIC PRAWN LINGUINE
MY MARKET KITCHEN
Creative Media Productions