Sweet potato salad with peppers and ginger

Ingredients for 4 servings:

• 1 kg sweet potatoes
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 2 onions
• 1 piece(s) ginger, approx. 3 cm
• 1 pinch of sambal oelek
• 1 tbsp mustard (ideally fig mustard sauce or ginger fruit mustard)
• 4 tbsp white wine vinegar
• 4 tbsp oil
• 1 tsp lemon juice
• ⅛ liter vegetable broth
• ½ bunch parsley, flat or fresh coriander, chopped
• ½ tsp turmeric
• ½ tsp curry powder
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 45 minutes

fruity – ideal with grilled food

Peel the sweet potatoes and cut into 1 cm cubes. Boil in salted water or broth for about 10 minutes until tender. Trim the bell peppers and peel the onions, and dice both. Make a fruity, fresh dressing from the mustard, vinegar, lemon juice, and oil with salt and pepper, as well as the turmeric and curry powder. (Tip: Olive oil flavored with lemon is also ideal, and a ready-made Asian or Chinese spice mix works well instead of turmeric and curry powder.) Season to taste with a little sambal oelek. Add the cooked sweet potatoes. Peel and finely grate the ginger. Bring to a boil briefly in the vegetable broth and pour over the sweet potatoes. Let it simmer for about 1 hour. Finally, garnish with chopped parsley or fresh coriander, if desired. Goes very well with roasted or grilled meat.