This warm Asian salad is an eating sensation! Sweet and spice, warm and cool, and soft and crisp. I absolutely love South East Asian flavours. One of my favorite places to eat out is Wagamama and I developed this recipe from a dish I had in there. The combination of the soft roasted vegetables, crunch from the raw veg, the combination of warm and cool and the amazing dressing (which has a kick!) makes this a great eating experience. You can buy Shichmi easily online.
Pop all the dressing ingredients into a bowl and beat with a fork or small whisk until smooth.
Pre-heat the oven to 200g. Put sweet potato, and butternut on a roasting pan and toss in a little sesame and olive oil, season well and roast for 20 minutes, or until tender. Allow to cool a little. Put all the ingredients except the coriander into a large bowl and toss with the dressing. Then top with the coriander and serve.
* Shichmi typically has: Ground chili, Japanese pepper, roast orange peel, black sesame seed, ground ginger, poppy seed and Nori (seaweed) in it.
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