Griddled sweet potato salad

Richard Corrigans recipe for a winter salad is sweet and punchy, with hints of ginger and chilli for a warming finish
By Richard Corrigan
Griddled sweet potato salad
  • Rating:
  • Serves: 1-2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the sweet potato

  • 1 sweet potatoes
  • 1 tbsp honey
  • 1 tsp finely chopped ginger
  • 1-2 tsp cider vinegar
  • 1 pinches dried red chilli flakes
  • 1 pinches caster sugar

For the salad

  • 2 leaves savoy cabbage, finely sliced
  • 1 pear, peeled, cored and finely sliced
  • 1 tsp dijon mustard
  • 50 g cheddar cheese, crumbled


1. Par-boil the whole sweet potato in a pan of boiling water for 5-6 minutes, or until nearly tender. Drain and allow to cool slightly, then slice into thick rounds.

2. Mix together the honey, ginger, vinegar, chilli and sugar in a bowl to make a thick glaze.

3. Heat a griddle pan until hot, then lay the sweet potato rounds on the griddle. Cook for 2-3 minutes on both sides, brushing each side with the glaze so that the sweet potato caramelises all over.

4. Place the sliced cabbage leaves and pear in a large bowl, then add the mustard and a little olive oil and toss well to coat. Season to taste with sea salt and freshly ground black pepper.

5. Lay the griddle sweet potato on a serving plate and top with the cabbage and pear. Crumble over the cheddar cheese and serve.

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