Sweet Potato & Salmon Poke Bowl
Sweet Potato & Salmon Poke Bowl
Juicy Pineapple, Cucumber, Tomatoes, Fresh Chilli, Mint & Lemon
Ingrediënten
- 2 small sweet potatoes 150g each
- 2 lemons
- 2 x 130g super-fresh salmon fillets skin off, pin-boned
- ½ a cucumber
- 160 g ripe mixed-colour cherry tomatoes
- ¼ of a ripe pineapple
- ½ a bunch of mint 15g
- 1 –2 fresh mixed-colour chillies
Instructies
- Scrub the sweet potatoes, then cook them whole in a pan of boiling salted water for 35 minutes, or until beautifully soft throughout.
- About 10 minutes before the sweet potatoes are ready, squeeze the lemon juice into two serving bowls.
- Add 1 tablespoon of extra virgin olive oil to each, and season with sea salt and black pepper.
- Chop the salmon into 1cm chunks and divide between the bowls, tossing through the dressing to lightly cure it.
- Chop the cucumber, tomatoes and peeled pineapple into 1cm chunks and add to the bowls.
- Roughly chop and add the mint leaves.
- Finely slice and add the chilli (as much as you like), then toss everything in the dressing.
- Gently remove the skin from the sweet potatoes and add to the story.
- I love spooning off a little hot slice of soft sweet potato to pair with the cold dressed salad.
- Eat right away.
