I tapped into the vibrancy of Indian street food, to prepare a Sweet Potato Salad. — a patterned, flat-lay dish that allows for my signature wreath plating, perfect for a Christmas luncheon.


2 sweet potatoes – cubed and roasted at 180 for 30 mins
1 starfruit – cut breadthwise to resemble stars
1 bunch grapes
Green chilli- chopped
Coriander chopped
Juice of 1/2 a lime
Good quality Exra Virgin Olive oil
2 tbsp pomegranate
Seasonal greens

In a mortar and pestle- crush 5-6 grapes with the chilli and coriander, and 1/2 tsp of pomegranate- add olive oil, lime juice, salt and pepper. This is your dressing.

Dress the seasonal greens and arrange on a plate.
Arrange the starfruit and the remainder pomegranate and grapes.


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