Curried Sweet Potato and Chilli Salad

I loved the sweet potato in this so much I almost went out and bought some more to make it again immediately.     And I would have done, if it was only down to me.  Unfortunately I’m not the only one in charge of what gets made it this flat, and I have to serve two people.  This did serve two people, myself for dinner, and myself for lunch the next day.     If only everyone liked sweet potato.   In fact, I almost cannot understand how sweet potato cubes, coated in curry powder and then roasted until soft inside but slightly crisp on the outside cannot be liked.   Along with roasted peppers, onions, tomatoes and lots of fresh coriander(cilantro), then a squeeze of lemon juice, this salad has just become my current favourite.   When I ate it the next day for lunch I also added some homemade humous which went really well with the sweet potato.

I am submitting this to Lisa’s Kitchen for July’s No Croutons Required.    The theme is soup or salad containing hot peppers.

Ingredients – Serves 2

1 sweet potato, cubed

1 red chilli pepper, finely sliced and deseeded

2 tomatoes, sliced into wedges

1 inch cucumber, chopped

1/2 bell pepper, quartered

Small handful of sugar snap peas (optional)

Handful fresh coriander, chopped

1 onion, quartered

1/2 tsp curry powder

1 lemon

How to make Sweet Potato and Chilli Salad

1. Put the potato in a bowl, sprinkle with the curry powder and  toss with a little oil.

2. Heat a tray with a little oil in it in the oven.    When the oven has reached about 200c, take the tray out, add the sweet potato. After about 10 minutes, add the onion and pepper, and return to the oven.

3. After 10 minutes turn the potatoes then continue to roast for another 15 minutes.   Check the potatoes are ready and then serve.

4. Mix all the salad ingredients together, divide between 2 plates and then squeeze the lemon juice over the top.

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