Serves 6. Preparation time 10 minutes. Cooking time 35 minutes .
For the sweet & sour dressing
3/4 cup treacle sugar
1/4 cup tomato sauce
1/2 cup apple or white wine vinegar
1 tablespoon soya sauce
4 spring onions, chopped
2 cloves of garlic, chopped
For the salad
1 kg sweet potato
500 g small onions
olive oil to drizzle
2 tablespoons sesame seeds
4 tablespoons coriander leaves
juice of 2 limes or 1 lemon
For the chicken (optional)
3-5 skinless, deboned chicken breasts
1 teaspoon salt
1 cup cornflour
2 eggs, beaten
• Make this ahead, unless you will have an oven at your disposal. In a bowl, combine all the dressing ingredients and set aside.
• Preheat the oven to 220°C. Don't peel the sweet potatoes, just chop them into chunks. Peel and halve the onions and put them on a baking tray with the sweet potatoes. Drizzle with olive oil and place in the oven. After 5 minutes, lower the oven temperature to 180°C and bake for 20 minutes, turning the vegetables halfway, or until the sweet potato is light brown and the onions are soft.
• If you're adding chicken to the salad, cube the chicken. Combine the salt and cornflour on a plate and dust the chicken pieces. Heat some oil in a pa n. Dip the chicken pieces in the egg, then fry for 1 -2 minutes per side.Turn them when they start to brown. Add the chicken cubes to the veggies.
• Drizzle the dressing over the chicken and veggies on the baking tray, and return to the oven for another 15 minutes to allow the chicken to cook through and the sauce to caramelise.
• Sprinkle with sesame seeds, coriander leaves and lime juice and serve immediately, or pack into an airtight container to take along. This dish is also delicious at room temperature.
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