Sweet Chilli | Bunbury Farmers Market

Sweet Potato & Zucchini Salad

Ingredients:

2 cups zucchini cubed

2 cups sweet potato peeled and cubed

2 cups red onion chunky sliced

1 punnet grape tomatoes

1 tub marinated fetta

½ cup roasted almonds

1 bag pre packed salad mix (any variety)

Splash of Third Pillar olive oil

Salt and pepper to taste

Dressing:

½ cup sweet chilli sauce

½ cup SW mayonnaise

1 dessertspoon mint finely chopped

Salt and pepper to taste

Blend all ingredients together. Put aside.

Method:

Place zucchini, sweet potato and onions in a lined baking dish and mix through with the salt and pepper. Roast for 30 to 40 minutes at 250 degrees (should start to brown) Remove from oven and cool. Mix cool vegetables with all other ingredients in layers, on a large salad platter, and dress with the dressing just before serving.

Serves:

Will serve 4.

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Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

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Sage & Onion Chicken Roast with Spicy Mango Sauce

Ingredients:
1 Sage and Onion Chicken roast
1 dessertspoon of melted butter

Sauce:
1 teaspoon of chicken stock powder in ½ cup water
½ cup sweet chilli sauce (mild)
2 soft mangos pureed and extra mango for garnish.
1 tablespoon fresh mint finely chopped
Pan juices from the roast.
Mix all ingredients together in a saucepan and bring to the simmer. Serve with the chicken adding a few pieces of mango to create texture.

Cooking Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Serve with the delicious sauce.

Serves: 4 to 6.

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: