Preheat the oven on gril. Put the red peppers on an oven dish and grill them until puffy and blackened turning them from time to time. Cool them on a plate surrounded by a plastic bag, once cooled cut them into strips, put aside.
Peel and slice the sweet potatoes. Leave them in cold water until ready to cook. Steam them for a few minutes, they have to stay firm, drain and rince under cold water to stop the cooking.
Lay the sweat potatoes in an even layer on an oven dish covered with baking paper, brush them with some olive oil and place them in the oven until they have browned turning them if necessary and brushing them again with some oil.
Prepare the dressing by mixing all the ingredients in a bowl.
Dress the salad with the red pepper, some salad and serve with the ginger sauce on the side.
Recipe adapted from the book - Salades - Tables gourmandes - Gründ
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