Quick bite: How to make this delicious coronation sweet potato salad

Thanks to Paul Hart, executive sous chef at Gleneagles for this delicious recipe.

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You’ll need

• 500g sweet potatoes
• Half a mango
• 2 gem lettuces
• 60g flaked almonds
• 60g semi-dried raisins
• 10g fresh coriander
• 7g desiccated coconut

For the dressing:

• 65g cashew nuts
• 8g desiccated coconut
• Juice from half a lemon
• 15ml gluten-free soy sauce
• 1 tsp mild curry powder
• Pinch cinnamon
• Pinch garam masala
• Water as needed
• Salt and pepper to season

Method

1. Dice the sweet potatoes into 20mm cubes
2. Cook the potatoes until just tender so they are still firm enough to hold together when mixed with the other ingredients.
3. Mix the cooked potato chunks, mango, almonds, raisins and coriander and coconut together in a bowl and set aside ready to serve
4. Next make the dressing. Blend together all the ingredients until smooth. Taste and season as necessary.
5. To serve, arrange the lettuce leaves on the plates. Combine the sweet potato mix with the dressing and place on top of the lettuce.
6. Garnish with a few raisins and a scattering of flaked almonds.
7. Serve.