Sweet Potatoes and Habanero Salad
With a salad as filling as this, you can serve it as main course to a vegetarian. For omnivores, serve it as a starter course or as a side salad to go with grilled meat. The salad is just awesome with lamb chops.
Servings 4 people
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups cubed sweet potatoes
- 1 bell pepper cut into thin strips
- 1 habanero seeds removed then chopped
- salt
- pepper
- 1 large head lettuce
- 2 cups diced tomatoes
- 2 cups cucumber rings
- vinaigrette or your preferred salad dressing
- grated Parmesan
Instructions
- Heat the olive oil in a frying pan.
- Spread the sweet potato cubes in a single layer. Cook until the undersides are lightly browned then flip.
- Add the bell pepper strips, habanero, sprinkle with salt and pepper, and stir lightly. Cook until the opposite sides of the cubes sweet potatoes are browned.
- Scoop out, transfer to a plate and cool.
- Rinse, spin dry and tear the lettuce.
- Toss with the diced tomatoes and cucumber rings.
- Add the cooled sweet potatoes, bell pepper and habanero.
- Drizzle in your salad dressing. Toss.
- Sprinkle in grated Parmesan.
- Serve.
Notes
Updated from a recipe originally published in December 19, 2016