INGREDIENTS:

The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.

A sweet, succulent and refreshing salad.

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
½ tsp extra-fine sugar
Sea salt and pepper, to taste
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1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint

DIRECTIONS:

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.

Serves 4-6.

Reprinted from Grill!. Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson by Good Books. Used by permission. All rights reserved.

Submitted by: FSB Associates

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