Baked Sweet Potato, Tomato and Chilli Salad
This dish is delicious on its own served as a Vegetarian treat, but just as good when served as a side dish at a BBQ! Mix it up and serve it however you want!
10 - 15
minutes
45 - 50
minutes
4
servingsIngredients
- 4 tbsp of Sour Cream
- 4 Sweet Potato (Boiled whole until tender)
- 1 punnet of Cherry Tomatoes
- 1 Red Onion (peeled and finely diced)
- 1 Red Chilli
- 1 small handful of Coriander (roughly chopped)
- 1 Lime (Juiced)
- 1 pinch of Sea Salt (to taste)
- 1 crack of Black Pepper (to taste)
- 1 glug of Olive Oil
Method
- Preheat the oven to 200C/Gas 5. Cut the cooked sweet potatoes in half length ways, place on a baking tray and drizzle with oil, place into the hot oven for 20-25 minutes until the edges are slightly golden and charred.
- Cut the tomatoes in half, finely slice the onions and red chilli and mix in a bowl, add the roughly chopped coriander and lime juice and mix well, season with salt and black pepper to taste
- Remove the potatoes from the oven and pop onto plates or a wooden chopping board (if sharing) spoon the tomato and chilli salad over the top of the potatoes and dollop with sour cream
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