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This recipe is classed as easy

Rating 3.71 / 5 (14 votes)

Prep time:
10 min
Cook time:
15 min
Serves:
1-2

Richard Corrigan’s recipe for a winter salad is sweet and punchy, with hints of ginger and chilli for a warming finish

Method

1. Par-boil the whole sweet potato in a pan of boiling water for 5-6 minutes, or until nearly tender. Drain and allow to cool slightly, then slice into thick rounds.

2. Mix together the honey, ginger, vinegar, chilli and sugar in a bowl to make a thick glaze.

3. Heat a griddle pan until hot, then lay the sweet potato rounds on the griddle. Cook for 2-3 minutes on both sides, brushing each side with the glaze so that the sweet potato caramelises all over.

4. Place the sliced cabbage leaves and pear in a large bowl, then add the mustard and a little olive oil and toss well to coat. Season to taste with sea salt and freshly ground black pepper.

5. Lay the griddle sweet potato on a serving plate and top with the cabbage and pear. Crumble over the cheddar cheese and serve.

Ingredients

For the sweet potato

For the salad


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Latest Comment

 

This is tasty simple food

susanK12207 susanK12207  Posted 17 Feb 2010 5:32 PM