Preparation time: 10 minutes
Cooking time: 20 minutes
- 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.