Asian sweet potato salad with cucumbers, dates and rocket
- Preparation Time30 mins
- Cooking Time4 mins
- DifficultyEasy
For the salad
4 large sweet potatoes, peeled and cut into 2cm cubes
40g Israeli rocket
1/2 hothouse cucumber, finely sliced
20g coriander leaves
400g dates, pitted and cut in 1/2
150g crispy wonton strips
1 lemon, juiced
Olive oil
Splash soy sauce
Salt and freshly ground black pepper
For the carrot-ginger dressing
55g grated carrot
20g grated ginger
30ml rice vineger
30ml mirin rice wine
1 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
120g mayonnaise
Salt and freshly ground black pepper
1) Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.
2) For the dressing: Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.
3) For the salad: Combine salad ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.
