FAST ED’S KITCHEN

BRING AUTHENTIC ASIAN FLAVOUR WITH A TWIST TO YOUR TABLE WITH THIS FANTASTIC AND FUN FUSION DISH. YUM!

ROASTED SWEET POTATO SALAD

Preparation time 10 mins

Cooking time 1½hours

Serves 6

1kg small sweet potatoes
4 slices olive bread
2 egg yolks
Finely grated zest and juice of 3 limes
2 cloves garlic, crushed
1 tsp horseradish cream
1 cup vegetable oil
Sea-salt flakes and freshly ground black pepper, to season
2 little gem lettuces, quartered
1 red onion, finely sliced
½ cup smoked almonds, chopped
100 g goat’s cheese, crumbled
¼ cup dill sprigs

STEP 1 Preheat a hooded barbecue to moderate. Put sweet potatoes on a rack over a roasting tray and cook with lid down for 1½ hours. Or, bake them at 160°C fan-forced (180°C conventional). Set aside to cool. Grill bread until toasted and cut into strips.

Meanwhile, put yolks, zest, juice, garlic and horseradish in a bowl; whisk