Sweet Potato Bean Salad with Grilled Pineapple

Ingredients

• 700 g sweet potatoes
• Salt
• 350 g green beans
• fresh pineapple
• ca. 1 tsp curry powder
• 1-2 red chili peppers
• 2-3 stalks Thai basil
• juice of 1½ lemons
• 3 Tbsp raw sugar
• 1-2 tsp salt
• 6 tbsp flavored peanut oil (or 5 tbsp neutral oil and 1 tbsp sesame oil)
• 70 g roasted peanuts

Instructions

1. 1.

   Cover sweet potatoes in a pot with water, season with salt, bring to a boil and cook over medium heat for 15–30 minutes depending on size. Test with a knife; the potatoes should be slightly firmer than regular potatoes. Drain and let cool slightly.

2. 2.

   Meanwhile, trim the stem ends of the beans. Cook beans in a large pot of plenty sparkling salted water for 5–7 minutes.

3. 3.

   Remove the stem and leaf ends from the pineapple, peel the fruit from top to bottom with a long saw‑sword. If any "eyes" remain in the flesh, cut them out wedge‑shaped. Halve the pineapple, remove the core, and slice the halves into about 1.5 cm thick rounds.

4. 4.

   Heat a grill pan until it starts to smoke lightly. Grill pineapple slices on both sides for about 1–2 minutes each until the characteristic grill marks appear and the desired roasted flavor develops. Remove fruit pieces from the pan and season with curry.

5. 5.

   For the vinaigrette, wash the chili pepper, halve it, remove stem, seeds and inner membranes. Dice the flesh finely. Wash Thai basil, dry by spinning and finely chop. Whisk together lemon juice, sugar and salt; stir in chili and peanut oil.

6. 6.

   Peel sweet potatoes, cut into large chunks and marinate with the vinaigrette. Chop peanuts.

7. 7.

   Just before serving, fold beans and pineapple into the sweet potatoes and sprinkle with chopped peanuts.