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SWEET POTATO SALAD

barley bowl photo

INGREDIENTS

SERVES 2-3

  • 1 medium sweet potato, steamed
  • 2 cups lettuce leaves, torn into pieces
  • 1½ cup broccoli, cut into florets
  • ¼ small red bell pepper, thinly sliced & then cut half
  • ¼ small yellow bell pepper, thinly sliced and then cut half
  • 1 tablespoon dry rosemary
  • For marinating sweet potato
  • 1 tablespoon lemon juice
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

Tomato Salsa Dressing

  • 2 cups frozen tomatoes, peeled & seedless
  • ¼ cup coriander
  • 1 tablespoon chopped red bell pepper
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon lemon juice
  • ½ green chilli, chopped
  • ½ teaspoon rock salt
  • ⅛ teaspoon black pepper

Topping

  • 2 tablespoons dry roasted almonds, chopped finely

PRE-PREPARATION:-

  • Freeze the tomatoes for about 40-50 minutes to get a refreshing salsa flavour.
barley bowl Photo2

METHOD:-

For salad

  1. Peel the steamed sweet potato and mash it using a fork.
  2. Add rosemary to the mashed potato  and mix well. Using your hand, shape the mashed potatoes into small cubes.
  3. Mix all the marination ingredients together and dip the sweet potato cubes in it till coated from all sides.
  4. Meanwhile, dip the broccoli florets in water heated on a medium flame for about 10 minutes.
  5. Combine the lettuce, bell peppers, steamed broccoli and marinated sweet potatoes in a mixing bowl

For the dressing

  1. Blend all the dressing ingredients in the blender. Don’t blend it too much. Keep it a little chunky. Refrigerate the dressing for a refreshing taste before use.