Sweet potato and pork salad



800g (about 6 to 8 small)

sweet potatoes, cut into wedges

4 garlic gloves

5ml (1t) paprika

5ml (1t) oregano

45ml (3T) olive oil

½ bunch sage, leaves picked

400g pork rashers, thinly sliced

salt and freshly ground black pepper

200g baby corn, charred

garlic dressing


  • Preheat the oven to 200°C.
  • Line a baking tray with baking paper.
  • Arrange the potatoes on the tray and sprinkle the garlic, paprika and oregano over.
  • Drizzle 30ml (2T) oil over and season.
  • Bake for 30-35 minutes or until fork-tender and lightly caramelised.
  • While the potatoes are in the oven, heat the remaining oil in a frying pan over high heat. Fry the sage leaves for 10 seconds, remove using a slotted spoon and drainbon a paper towel.
  • Season the pork rashers with salt and pepper then place in a frying pan over medium heat and cook, turning once, for 8-10 minutes or until crisp and golden. Drain on paper towels.
  • Put the potatoes on a serving platter.
  • Top with the charred baby corn, pork rashers and sage.
  • Serve with the garlic dressing.
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