CRISPY SWEET POTATO served with crumbed fish & Woolies Thai Salad pkt
Serves 4
250g golden sweet potato, spiralised (or buy pkt sweet potato spaghetti)
2 tsp olive oil
½ tsp ground coriander leaves
425g Woolworths crumbed fish fillets (6 pieces)
60g raw cashews, chopped
315g Thai Style Salad Kit
Lime wedges, to serve
1. Preheat oven to 200c.
2. Peel and spiralise the sweet potato. Toss with the olive oil and ground coriander and place in a single layer on a baking tray lined with baking paper.
3. Place the 6 fish pieces on another lined baking tray. Put both trays in the oven. Cook for 10 minutes, then toss the sweet potato crisps and turn the fish. Cook for a further 10 minutes.
4. Meanwhile, empty the Woolies Thai salad into a bowl, setting aside the dressing and fried shallots in their own small bowls. Add the cashews.
5. Serve the fish, salad, fried shallots, dressing and crisp sweet potato for everyone to assemble the way they like it, with a squeeze of lime.
Tip: if you are short on time, you can buy prepared sweet potato spaghetti in the fresh section.