A tasty and filling salad with few ingredients that works perfectly as a compliment to any protein source, or as part of a buffet!
The sweet potato gets its characteristic orange colour from the antioxidant beta-carotene, which acts as a precursor to vitamin A. Vitamin A helps maintain a functioning immune system, keeps the intestinal walls healthy and maintains eye-sight. Sweet potatoes are also rich in fibre (especially if you let them cool before eating) – both the soluble and insoluble variety. Fibres give the intestines, as well as the good bacteria that live in the intestines, something to process.
The chili fruit is rich in both vitamins and minerals, but since people usually consume very small amounts of it, it isn’t the most common source of these vitamins and minerals. Chili does, however, contain plenty of antioxidants, and its most widely recognised substance is capsaicin. Capsaicin is the substance that gives chili its strong taste, but it also seems to have some positive health effects, such as pain relief and increased metabolism. It might be useful to know that the strong flavour is most concentrated in the placenta and the pith, so if you prefer a milder taste these pieces can be cut off.
Coriander doesn’t appeal to everyone, but those who like this unusual spice can benefit from its positive health effects. For example, coriander can help lower blood glucose levels, provide a good dose of antioxidants and also has antimicrobial properties.
600 g sweet potato (about 2 medium-sized potatoes)
150 g sugar peas
65 g green leaves
1 handful chopped natural cashews
1 red chili
2 dl chopped fresh coriander
The juice from ½ lime
½ dl mct-oil
Freshly ground black pepper
This is how: Cut the sweet potatoes into pieces (approx. 1 cm thick). Place on a baking sheet that has been covered with baking paper and mix with a tablespoon of mct oil, salt and pepper. Bake for 40 minutes at 130 degrees Celsius. Shred the sugar peas and mix with the green leaves in a bowl. Pit and finely chop the chili and then mix with the coriander, lime juice, oil, salt and pepper. When the sweet potatoes are ready and have cooled, mix them into the bowl with the rest of the salad ingredients. Pour over the dressing and chopped cashews. Enjoy!