This salad serves 4. It takes about 45 minutes to prepare.

Ingredients:

• 3 medium sized sweet potatoes, peeled and chopped into (approx.) 1cm cubes, and tossed in a tblsp olive oil, some salt to taste and a sprinkle of rosemary
• a bunch of fresh coriander, washed and chopped finely
• 1/4 cup sweet chilli sauce
• 1/2 cup chopped mixed nuts, preferably dry roasted & salted (I like combination of almonds, pecans and macadamias)

How it’s done:

1. Bake the sweet potatoes:  Bake the sweet potatoes in a hot oven (try 200 degrees Celcius in a fan-forced oven) for about 30 minutes, turning the potatoes once during this time.
2. Prepare the rest of the salad: Place chopped coriander and nuts in the bowl you tossed your sweet potato in before you baked it. Add to this your cooked sweet potato and sweet chilli sauce, and toss gently.
3. Serve it: Grab a good friend and a nice Sparkling Shiraz, find a brightly coloured bowl to serve the salad in, think about pairing it with some tofu & greens, quickly stir fried, or with pear & haloumi salad.

Enjoy!