Step 1/4
- 400 g sweet potatoes
- 1 cantaloupe
- 300 g carrots
- 1 avocado
- ½ pomegranate
- 1 chili
Preheat the oven to 180°C/350°F. Peel and dice sweet potatoes. Halve the cantaloupe, deseed and peel it. Peel and roughly grate carrots. Dice avocado and deseed pomegranate. Finely chop chili and set aside.
Step 2/4
- 2 tbsp coriander seeds
- 100 g wild rice
- salt
- vegetable oil (for coating)
- baking sheet
- frying pan
- pot
Spread out diced sweet potato on a baking sheet, drizzle with vegetable oil and add salt. Bake for approx. 20 min. or until sweet potatoes are soft. Toast coriander seeds in a pan without oil and set aside. Cook wild rice according to packaging instructions.
Step 3/4
- 2 shallots
- 120 ml white wine vinegar
- 15 g sugar
- 60 ml carrot juice
- 150 ml vegetable oil
- immersion blender
- fine sieve
- large bowl
Blend shallots, white wine vinegar, sugar, carrot juice, coriander seeds and oil with an immersion blender and season with salt. Pass through a fine sieve. In a bowl, combine melon, carrots, finely chopped chili and baked sweet potato with the dressing.
Step 4/4
- 100 g mayonnaise
- 5 g gochujang
- 50 g corn nuts
- 10 g mint
- salt
Combine mayonnaise with gochujang paste and season to taste with salt. Divide salad into bowls and top with avocado. Dollop spicy mayonnaise on the salad and garnish with corn nuts, mint and pomegranate seeds. Enjoy!
