Baked Sweet Potato with Thai Broccoli Slaw
This dish is sure to be a showstopper. Creamy baked sweet potatoes are paired with the refreshing crunch of fresh broccoli, fragrant Thai herbs, and tangy pickled onions. Vibrant and full of flavour, it tastes as colourful as it looks.
Recipe by Meiko Nakayama
INGREDIENTS: (serves 4)
- Sweet potatoes 4
- Broccoli 1bunch to get 250g of floret(finely chopped)
- Banana shallot 1/2
- Lemon grass 3tbsp (only white part, finely sliced)
- Red chilli 1/2
- Coriander a handful(finely chopped)
- Mint a handful(finely chopped)
- Roasted nuts 2tbsp
For Dressing
- Ground cumin ½tsp
- Ground coriander ½tsp
- Garlic powder ½tsp
- Yoghurt 80g
- Lime 1(juice)
- Rapeseed oil 1tbsp
- Sugar ½tsp
- Salt and pepper to taste
Pickled onion
- Red onion 1(thinly sliced)
- Wine vinegar 50ml
- Water 150ml
- Sugar 2½tbsp
- Salt ½tsp
- Peppercorns 5
- Cloves 2
- Red chilli 1/4
METHOD:
- In a saucepan, combine the ingredients of the pickle except the onion and bring to a boil over high heat. Remove from the heat and add onion while the pickling liquid is hot. Set aside till serving.
- Place the well-washed sweet potatoes as a whole on a parchment paper-lined oven tray. Cook in the oven at 220 degrees for about 30 minutes until the potatoes are cooked through.
- Mix the dressing in a bowl. Add the rest of the ingredients and mix well.
- Serve the broccoli slaw over baked potatoes, scattering drained pickles, extra herbs, and nuts on top.