Once again, this salad sounds random when you consider each ingredient but the taste is like an explosion of awesome on your tastebuds. The spice of the red curry mixed with the freshness of the mango and lime is pretty much the perfect combo. Gimme more!
The key ingredients
Baby spinach leaves
Sweet potato (halved)
1 lime
1/4 mango
1 – 2 pieces Kent pumpkin
Couscous (I used Ainsley Harriot’s Lemon, Mint & Parsley packet couscous)
1/2 can coconut milk (I used low-fat)
Red curry paste
Celtic sea salt
Pulling it all together
1. Preheat oven. Wash skin of sweet potato and cut it in half, scoring the skin with knife.
2. Mix coconut milk and red curry paste (about a tablespoon’s worth) in a bowl. Place sweet potato and pumpkin in baking tray and pour coconut milk mix over (a liberal amount – but leave some to mix with couscous) along with a small amount of olive oil. Roast for 30 – 40 minutes in oven.
3. Cook couscous according to packet instructions. I normally boil water, pour in bowl, empty packet in bowl and let it absorb.
4. Mix remaining coconut milk through couscous, fluffing lightly, and add couscous on plate along with other ingredients.
5. Sprinkle celtic sea salt and squeeze lime over salad and sweet potato – and prepare to be delighted!
Um… YUM! This is sending delightful tingles to my tastebuds just reading the ingredients!!
Definitely going to make it for dinner tonight!
Thanks Rach, loving your salad diaries!!
Rhi xoxo
Oh, this looks so delish and super pretty too!
So yummy girls, you have to try! Let me know if you do – I’m interested to hear your thoughts xx
This looks so good Rach! I’m loving all of your healthy recipe posts xx
Mmm looks delicious. I’m going to have to try some of these recipes!!
Love this salad idea! Will definitely be trying it. There is an AMAZING salad/veg cookbook by Hugh Fearnley-Whittingstall (the guy famous for River Cottage) and is called River Cottage Veg Everyday. BEST veg cookbook I’ve come across in forever.
Sounds awesome, will have to check it out lovely x
I made this for dinner tonight and it was amazing! I served it with some parmesan crusted fish and organic purple carrots… will most certainly be making it again and again and again :)
Oh my gosh – MOUTH. WATERING. Can you come around and bake me that fish?! :) x
I am in the process of making this tonight! Thanks for sharing. :)
Let me know how you go! x