Sweet potato salsa (183)
Wednesday 9th November 2016
Ingredients
1 cup - Sweet potatoes (boiled, peeled and chopped into 1/2 inch pieces)
1 tsp - Pomegranate seeds powder (method given below)
1/4 tsp - Red chilli powder
1/2 tsp - Cumin seeds(roasted and grounded)
2 slices - Jalapeno (chopped)
1/2 cup - Tomatoes (diced into 1/2 inch pieces)
1 pc - Spring onion with leaves (chopped)
6 sprays - Balsamic vinegar
11/2 tsp - Lemon juice
To taste - Salt
To taste - Black pepper (grounded)
1 Tbsp - Extra virgin olive oil
3 Tbsp - Cilantro or Coriander leaves (chopped)
14 pieces - Roasted Almonds (chop into halves)
How to make the pomegranate seeds powder:
Take a small fistful of the pomegranate seeds, roast the seeds on a griddle (do not overroast or burn it) and powder it in the small blender.
Use as required by the recipe and store the rest.
Method
In a medium bowl, combine the sweet potatoes, pomegranate seeds, red chilli powder, cumin seed powder, jalapeno, tomatoes, spring onion, balsamic vinegar and mix it very well, so that the sweet potatoes get coated with the spices.
Now, add the lemon juice, salt, pepper, half of the olive oil and cilantro and toss it well.
Sprinkle the almonds and the remaining olive oil and give it a thorough mix.
Garnish with the remaining cilantro and serve.
FOUR WAYS TO SERVE IT :
As side to a main dish
As a heathy starter
As a tangy chaat
Part of a high tea menu
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