It’s blustery here on the Fylde coast today and the wind is getting stronger, but it’s been bright all afternoon with a beautifully blue sky.
The sort of weather that made me want to make light, pretty salad for lunch at work tomorrow!
I bought a chayote from the supermarket the other day, I’ve been using them in salads for a couple of years now as the crisp texture and subtle, slightly appley flavour combines beautifully with herbs and other vegetables. I’ve only tried cooking them once (i made sort of chayote ‘bacon’!), so if anyone has any good recipes, let me know!
I’ve combined the chayote with sweet potato and carrots, and a fresh lime and dill dressing. With brown rice and quinoa as the base.
I cheated a little with the rice and quinoa, and used a sachet of the ready cooked kind… it’s Tilda brand, and is pretty good to keep in as a shortcut.
It’s a delicious salad and will brighten up my Friday no end!
Chayote and sweet potato salad
makes 2 servings, or would do 4 as a side
1 chayote, diced. To prepare the chayote, cut into quarters and then cut out the small ‘core’ in the middle. There is no need to peel it if the skin is in good condition.
1 carrot, finely diced
1 small sweet potato, peeled and diced
250 g cooked rice or quinoa (see above)
1 heaped tbsp fresh dill, chopped
1/2 a lime, zest and juice (you may need a little more lime juice if yours is a little one)
a small pinch of salt
1/2 a small tray of salad cress, snipped
First cook the sweet potato. Bring a saucepan of water to the boil and then simmer the sweet potato for 6-8 minutes until tender. Tip it into a sieve or colander and run under cold water for a couple of minutes to cool it and stop it cooking.
Now simply combine the sweet potato with the other ingredients, and you’re done!
A whole chayote, such a lovely shade of green!