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A sweet, succulent and refreshing salad.
Grill! by Pippa Cuthbert, Lindsay Cameron Wilson
• 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, ½-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.
Reprinted from Grill!. Copyright by Good Books (www.goodbks.com). Used by permission. All rights reserved.
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