Description:

Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016

 

Ingredients:

Whole small sweet potatoes

250 gm silken tofu

100 gm mango chutney

Stalks of 1 bunch coriander

Juice of 1 lemon

2 tsp turmeric

2 tbsp slivered almonds

 

Procedure :

Char sweet potatoes. Combine all other ingredients and blend until smooth. Cut sweet potato into rounds and drizzle over the dressing. Garnish with coriander leaves and toasted almond flakes.

 

 

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