Good afternoon here we will give you a recipe sweet potato, cucumber and peas salad which is interesting The way preparing it is very very easy. You just need to be careful to get results from sweet potato, cucumber and peas salad which has aroma and taste that able evoke our tastes.

So that the result of sweet potato, cucumber and peas salad, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare sweet potato, cucumber and peas salad the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings must exist in make

1. Prepare 500 gms Sweet potato around
2. Use 2 English cucumber numbers
3. Prepare 150 grms Fresh Green peas around (two hand fulls)
4. Take 1 Onion number medium size
5. Take 1/2 cup Coriander leaves
6. Use 1/2 cup Dill leaves
7. Use Seasoning
8. Use 1/4 teaspoons Mustard seeds
9. Use 50 grms Butter
10. Prepare 3 table spoons Olive oil
11. Prepare 3 - 4 Shishito peppers numbers
12. Prepare 1/2 teaspoon Garlic powder
13. Take as per taste Salt
14. Prepare Garnishing
15. Use 1 Cherry tomato

Combine all the dressing ingredients in a large bowl, season and whisk until well combined. Wash and dry kale leaves then finely shred. Add to the dressing with the sweet potato, couscous, parsley, basil and cucumber. Fill a large bowl with ice and cold water.

How to make Sweet potato, cucumber and peas salad:

1. Wash and cut the edges of cucumbers, then cut it into half vertically, then cut it into slices(around 2mm), plate it using a plating tool or any round shaped plate or saucer. While plating just pull the alternative Slices of cucumber using a knife. When the full circle is completed remove the centre plate with the help of a knife
2. This is how it looked when the circle is completed and plate is removed
3. Blanch the green peas by putting it into a boiling water For 4 mins(little salt and pepper added in the water while boiling) and then immediately transferring it into a ice cold water.Can transfer it into a room temperature water too if ice water is not available. (Hope you all know blanching is done so that it stops from further cooking and retains much of the essential nutrients in the vegetable), sorry couldn't take a picture of blanching
4. Cleanly wash the sweet potato and grate it with the help of a grater, with the skin or without the skin the option is yours, but with the skin you are adding more nutrients into the dish. Here I have to mention, the method I am preparing is to protect many of the nutrients, which we loose when we boil, bake or roast a sweet potato.
5. On a hot pan add butter, olive oil, mustard seeds, onion, garlic powder and saute it till the onion becomes soft, add shishito pepper and saute it for an other minute, here I have added shishito pepper because it is just 5 to 10 % hot compared to the green chillies, intention is that the hot flavour of chilli not to over power the sweet flavour of the sweet potato. If you don't have shishito peppers, use just a quarter of chilli finely chopped.
6. Now add the grated Sweet potato, mix and saute it for not more than 2 mins adding the salt to taste(lesser the better,I have used just a half teaspoon), add the Blanched peas into it, mix and saute it for another minute, switch of the flame and add chopped coriander leaves, and chopped dill leaves and give it a mix.
7. Plate the sauteed sweet potato inside of the cucumber in the plate. Garnish it with a cherry tomato cut into a flower shape. And just before serving you can sprinkle some salt and pepper over the sliced cucumbers. Here I have avoided the lime because I didn't want it to overpower the sweetness of the sweet potato, but you can add if required not more than 1/4 to half teaspoon of lime into the sauteed mix.
8. Here the overall cooking time of sweet potato is not more than 3 to 4 mins(in the process retaining many of its nutrients), when I mention the cooking time to be 40mins in the beginning,it's all cutting, grating, sauteing and plating time,😊👍, you can enjoy this salad both warm as well as cold.
9. Done and ready to serve!

Bring a large pot of lightly salted water to a boil. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Remove and drain the potatoes and then place the potatoes into the fridge. Using a large bowl, whisk together the mayo and sour cream. Fold in the cooled potatoes, onions, chives, half of the bacon crumbled and ¾ C of shredded cheese. a. b.

I say thank you for reading the recipe that I convey on this page. We have high hopes we Congratulations enjoy