Ingredients

Method

• 200 g Woolworths Kara orange sweet potatoes, washed
• 2 T oil
• sea salt and freshly ground black pepper, to taste
• 2 Granny Smith apples
• ½ cup Lemon juice
• 200 g smoked oak trout ribbons
• 150 g butter
• 2 T Woolworths gochujang paste
• 4 T honey
• 40 g watercress
• 3 spring onion, sliced
• sesame seeds, for serving

Method

Ingredients

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1. Prick the sweet potatoes a few times with a fork and place in the microwave. Cook on high for 12 minutes, or until a knife pierces them easily.

2. Slice the sweet potatoes into quarters and heat the oil in a nonstick pan. Fry the sweet potatoes until golden brown and crispy, then season. Place the sweet potatoes on a serving platter. Cut the apples into chunks and squeeze over the lemon juice. Place the apples and trout onto the salad.

3. Place the butter, gochujang and honey in a saucepan and heat until bubbling and melted. Whisk lightly. Drizzle the gochujang honey butter over the salad, scatter with sesame seeds, add watercress and spring onion and serve.

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Photograph: Shavan Rahim
Videography: Romy Wilson