Living and Loving – September 2019

Boost your nutrient intake withthese

moreish snack options.

GOT THE

MUNCHIES?

Pineapple salsa with sweetpotatocrisps

Serves4-

YOU WILL NEED

1 orange or plain sweet potato

½ tbsp olive oil

FOR THE SALSA

1 pineapple, cored and cubed

¼ red onion, finely chopped

Handful coriander, finely chopped

Handful cherry tomatoes, quartered

1 avocado, cubed

½ cucumber, cubed

½ chilli, finely chopped (optional)

Juice of 1 lime

METHOD

1 Preheat oven to 100°C. Line baking

trays with baking paper. Slice the sweet

potatoes as thin as possible (a mandolin

works best). Mix through the oil.

2 Place on the prepared trays, making

sure they don’t overlap. Bake for

about 2 hours. Season with salt

and pepper. Allow to cool.

3 For the salsa, combine all the

ingredients. Season with salt and

pepper. Serve with the crisps.

pregnancy & birth

L&L | SEPTEMBER 2019 | 17