Grilled Sweet Potato And Mango Salad
Contributed by: Pippa Cuthbert & Lindsay Cameron Wilson of Grill!
Grill! is full of fresh ingredients, old favorites, and daringly new foods.
Over 80 recipes, from starters to main courses, and from salads to desserts. Includes recipes for sauces, chutneys, dips, and accompaniments. Shows you how to achieve perfectly cooked food on the grill and in the grill pan. Written by experienced food writers who love the relaxed experience of cooking food over fire.
Pippa Cuthbert is a New Zealander living and working in London. Ever since childhood she has been passionate about food and cooking. After studying Nutrition and Food Science at Otago University in New Zealand and working in the test kitchen of Nestle New Zealand, she decided to travel the world in search of new and exciting culinary adventures. Now based in London, Pippa works as a food writer and stylist on books and magazines, and is also involved in advertising and commercials.
Food and writing are Lindsay Cameron Wilson's passions, so she blended the two at university where she studied History, Journalism, and the Culinary Arts. She has since worked in the test kitchens of Canadian Living Magazine in Toronto and Sunset Magazine in San Francisco. In 2001 she left her job as a food columnist in Halifax, Nova Scotia, and moved to London. That's when she met Pippa, and the work for their first book, Juice! began. Fuelled by juice, the two moved on to Ice Cream!, Soup! and now Barbecue! Lindsay continues to work as a food journalist in Canada, where she now lives with her husband, James, and son, Luke.
A sweet, succulent and refreshing salad.
- 1 sweet potato, peeled
- 1 large mango, skin removed
For the dressing:
- 3 Tbsp olive oil
- 4 Tbsp fresh mint, chopped
- Juice of 1 lime
- 1 tsp grated lime rind
- 1 Tbsp rice wine vinegar
- 1/2 tsp extra-fine sugar
- Sea salt and pepper, to taste
- 1 head Bibb or Boston (round) lettuce
- 1/2 cup (10g) fresh mint
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, 1/2-in (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.