Salsa
2 mangoes, peeled and diced
1 finely chopped small red onion
2 tbsp. chopped coriander (can have more than this)
3 tbsp. lime juice (also to taste, can use more)
zest of limes grated or finely chopped
finely chopped fresh red chilli to taste
(this is a versatile and delicious salsa and can be made without the mango, used on many other things as a dressing)
Sweet potatoes
Olive or Macadamia Nut oil
Chopped garlic (amount to taste, I like loads)
Slice the sweet potato just under 1cm thick. Skin on or off, optional. I leave on after scrubbing them.
Chuck the SP discs into a bowl and pour in olive oil or macadamia oil. Add minced or finely chopped garlic, salt and pepper. Make sure all pieces are covered with the oil.
Place on grill, indirect heat.
Mix all ingredients for the salsa, keep in fridge.
Only drawback is that they do burn easily due to the high sugar content in the sweet potato. Need to keep an eye and turn them when brown. Done as soon as they are soft. You could start them in foil, then give them a quick zap on each side instead of straight on grill.
Place on serving dish, spread the salsa on the top, serve warm or cold.
Aussie friend visiting next week (have overcoats, sweaters and hot waterbottle at the ready
), so will be making this and will post pics later.
