Instructions
Ingredients
Nutrition
1
Preheat the oven to 200°C conventional, 180°C fan, or gas mark 6. Slice the sweet potatoes into 1–2 cm rounds and arrange them on a baking tray. Melt the butter and brush it over the slices, then season with the salt, black pepper, chilli flakes and garlic powder. Bake for 20 minutes.
Sweet potatoes2
Salt1 pinch (1 g)
Butter25 g
Chilli Flakes1 tbsp (7.5 g)
Black Pepper1 pinch (1 g)
Garlic Powder1 tbsp (8.25 g)
2
Remove the tray from the oven and gently press or smash each sweet potato slice until flattened. Return to the oven for 20–30 minutes, until crisp at the edges and tender in the centre.
3
Prepare the salad by chopping the celery and spring onions, dicing the avocado and roughly chopping the coriander. Set aside.
Spring onions2
Celery2 stalks
Coriander5 tbsp (18.75 g)
Avocados2
4
Whisk the water, miso paste, juice of the lime, yoghurt, tahini, sesame oil, salt and black pepper together until smooth. Toss the salad ingredients with the dressing, then serve with the crisp sweet potatoes. Drizzle over the Japanese mayonnaise and finish with the crispy chilli oil.
Miso Paste1 tbsp (16.5 g)
Crispy Chilli Oil2 tbsp (30 ml)
Japanese Mayo2 tbsp (30 ml)
Lime1
Salt1 pinch (1 g)
Black Pepper1 pinch (1 g)
Yoghurt6 tbsp (90 ml)
Tahini2 tbsp (31.5 g)
Sesame Oil1 tbsp (15 ml)
Water3 tbsp (45 ml)
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