Baked Sweet Potato with Thai Broccoli Slaw

“スイートポテトとブロッコリのタイ風コールスロー”

This dish is sure to be a showstopper. Creamy baked sweet potatoes are paired with the refreshing crunch of fresh broccoli, fragrant Thai herbs, and tangy pickled onions. Vibrant and full of flavour, it tastes as colourful as it looks.

Ingredients for 4

Sweet potatoes   4

Broccoli   1bunch to get 250g of floret (finely chopped)

Banana shallot   1/2

Lemon grass    3tbsp (only white part, finely sliced)

Red chilli   1/2

Coriander   a handful (finely chopped)

Mint   a handful (finely chopped)

Roasted nuts   2tbsp

For Dressing

Ground cumin   ½tsp

Ground coriander   ½tsp

Garlic powder   ½tsp

Yoghurt    80g

Lime   1(juice)

Rapeseed oil   1tbsp

Sugar   ½tsp

Salt and pepper   to taste

Pickled onion

Red onion   1(thinly sliced)

Wine vinegar   50ml

Water   150ml

Sugar   2½tbsp

Salt   ½tsp

Peppercorns   5

Cloves   2

Red chilli   1/4

1. In a saucepan, combine the ingredients of the pickle except the onion and bring to a boil over high heat. Remove from the heat and add onion while the pickling liquid is hot. Set aside till serving.

2. Place the well-washed sweet potatoes as a whole on a parchment paper-lined oven tray. Cook in the oven at 220 degrees for about 30 minutes until the potatoes are cooked through.

3. Mix the dressing in a bowl. Add the rest of the ingredients and mix well.

4. Serve the broccoli slaw over baked potatoes, scattering drained pickles, extra herbs, and nuts on top.