3 sweet potatoes (500g), peeled
2 tbsp. nut oil
salt and pepper
chilli powder
2 tbsp. white wine vinegar
2 tbsp. olive oil
250 cherry tomatoes, halved
75g rocket
30g alfalfa
3 tbsp. pine nuts
INGREDIENTS
SERVES 4
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
Sweet potato salad
1. Place 1 cup of water into the inner pot and add steam tray.
2. Peel and cut the sweet potatoes into slim wedges. Mix with 1 tbsp. of nut oil and season with salt and chilli powder.
3. Place wedges on steaming tray and close the lid. Select STEAM program in Pressure cooking,
set cooking me for 10 mins and press START.
4. Once cooked, allow the potato to cool down as needed.
5. Make a dressing with vinegar, olive oil, 1 tbsp. of nut oil, salt and pepper. Mix the potato wedges, tomatoes, rocket,
alfalfa and dressing in a large bowl and sprinkle with pine nuts.
25 mins
Pre+Cooking me
14 Salad
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