About the Recipe
Blend of tarragon and sweet potato sandwiched between capsicum slices on a bed of lettuce. This dish is topped with a capsicum, mango & lime dressing.
Ingredients
Dressing
3 baby vine ripened tomatoes
1/2 yellow bell pepper ( remove seeds and core )
1/2 mango ( pitted with no skin )
3 medjool dates ( pitted )
1/2 Thai red chillies
1 cloves of garlic
1/2 thumb of galangal
1/4 thumb of ginger
1/4 thumb of turmeric
1/2 lime ( Juice of )
1/2 lemon ( Juice of )
Filling
1 white sweet potato
2 teaspoons of fresh chopped tarragon
1 clove of garlic
Juice of a lime
1 avocado
Slider
2 red bell pepper (capsicum)
Garnish
1/2 lettuce
Preparation
Step 1 Blend all the ingredients for the dressing together, and then pour the blend into a pouring jug.
Step 2 Next you will place all the ingredients for the filling ( do not place the avocado in yet ) into a clean blender and pulse these in the blender until roughly chopped.
Step 3 Now add the avocado to the chopped mix, and pulse again 3-4 times in your blender ( this should just mix in your avocado.
Step 4 Now take your red bell pepper (capsicum) and slice off 2 pieces that are flat enough to scoop your filling into (refer to photo's for examples ).
Step 5 Finely chop some lettuce and place it on your serving dish.
Step 6 Lay a slice of red bell pepper (capsicum) on the chopped lettuce on the serving dish and place a scoop of your sweet potato filling onto the piece of red bell pepper (capsicum). Once again refer to photo's for this.
Step 7 Then close the slider with a piece of red bell pepper (capsicum) on top to make a sandwich.
Step 8 Finally drizzle with the dressing you made early, and serve with a wedge of lemon.
Step 9 Repeat Steps 4-8 to make up to 4 sliders.
Chef's Tips
I pulsed my filling ingredients approx.10 times before putting in avocado to the mix. This was in my Vitamix blender .
Each red bell pepper (capsicum ) you can cut off 4 even slices that will make the top and bottom for 2 sliders.