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Sweet Potato Salad

Sweet Potato Salad


For the Salad (Serves 4-6)
  • 1 heaped tsp cumin seeds, lightly crushed
  • ¼ bunch coriander, leaves picked
  • 2 large sweet potatoes
  • 2 chipotle chillies, in adobo sauce, chopped
  • 1 red chilli, finely sliced
  • 1 tin black beans, washed & drained
  • 1 tin corn kernels, washed & drained
  • 1 cos lettuce heart, roughly copped
  • 1 tsp brown sugar
  • 2 spring onions, sliced
  • Olive oil
  • Salt
  • 1 lime, juiced
For the Coriander Dressing
  • 2 cloves garlic
  • Salt
  • 1 bunch coriander
  • ½ bunch parsley
  • 60ml sherry vinegar
  • 150ml olive oil
  • Pinch  of sugar to taste


For the Salad (Serves 4-6
)Peel & chop the sweet potato into large chunks. Toss in a bowl with salt, pepper, lime juice, olive oil, cumin seeds & chipotle chilli. Roast in a hot oven 180° until tender. Lightly toast the corn in a dry pan and set aside. Allow to cool to room temperature, & toss with remaining ingredients. Serve with coriander dressing or season with lime juice olive oil & salt to taste. 

For the Coriander Dressing
Blend together in a food processor & season to taste.          
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