Sweet Potato and Celery Salad

Serves: 6
Preparation time: 10 minutes
Cooking time: 20 minutes

You’ll need:

  • 900g sweet potato
  • Salt & pepper
  • 3 tablespoons of extra virgin olive oil
  • 2 red chillies, finely sliced
  • 4 celery stalks, sliced
  • 120ml rice vinegar
  • 2 tsp light brown sugar
  • 1 tsp ginger, grated
  • 80g salted peanuts
  • Small bunch of mint, chopped
  • Small bunch of coriander, chopped

What to do:

Pre-heat the oven to 200°C.

Leaving the skins on, cut the sweet potatoes into large chunks and place on a baking tray.

Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Place in the oven for 20-25 minutes, until soft and going crisp. Once cooked, set aside to cool.

Finely slice the chilis and the celery stalks and chop both the mint and coriander.

In a small bowl, whisk together the rice vinegar, light brown sugar, 1 tablespoon of olive oil and ginger to make the dressing.

To serve, assemble the celery and sweet potato on a plate and top with the fresh red chili, salted peanuts, mint and coriander. Drizzle over the dressing and enjoy.