- 500g purple sweet potatoes
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 mango
- 1 red onion
- 1 tomato
- 1 chilli
- A handful of mint, leaves only
- 1 lime
- ½ tsp ground coriander
- 2 pork escalopes
- A handful of sweet salad mix
Get ahead tip:
If you have time, make the salsa the night before and let it rest in the fridge overnight. Just leave out the mint, then chop and add it just before serving. Any leftover salsa can be kept in the fridge for a couple of days. Perfect for dipping nacho chips in or serving with grilled fish or chicken.
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the purple sweet potatoes. Slice into chunky wedges – around 8 per potato. Tip the wedges into a bowl. Toss with 1 tbsp olive oil and some salt and pepper. Spread out on a baking tray, slide into the oven and bake for 30-35 mins ,till cooked through and lightly charred at the edges.
2. While the wedges bake, slice the fat cheeks off the mango, then slice off the flesh on the narrower sides of the mango. Slice the flesh off the skin. Chop into small cubes. Pop them into a bowl.
3. Peel and finely dice the red onion. Add to the mango. Dice the tomato to match and add it to the bowl. Halve the chilli. Flick out the seeds and white pith for less heat. Finely chop it and add to the bowl with ½ tsp ground coriander.
4. Finely chop the mint leaves. Add them to the bowl and squeeze in the juice from the lime. Add a pinch of salt and stir to mix. Set the salsa aside.
5. Warm ½ tbsp olive oil in a frying pan over a medium-high heat. Add the pork escalopes and fry for 4-5 mins till golden on one side. Flip and fry for another 4–5 mins on the other side till the escalopes are cooked right through. While the pork fries, toss the salad leaves with 1/2 tbsp olive oil and a pinch of salt and pepper.
6. Serve the pork escalopes on warm plates with the salad, sweet potato wedges and mango salsa.