Well, so is the combination of an old school, slow cooker classic - corned beef - and a reinvented sweet potato salad.
To make the corned beef all you need is a nice piece of silverside (it may be labelled corned beef in the supermarket - and the piece I bought was about 1.3kg), some white wine vinegar, bay leaves and black peppercorns.
First, preheat your slow cooker and pop in the silverside and pour in water from a just-boiled kettle, not quite covering the meat. Next, pour in about half a cup of the vinegar, about four bay leaves and about 10 peppercorns. Keep it on low overnight or for 7-9 hours.
To make the sweet potato salad, I boiled a large, peeled sweet potato and a medium, peeled potato and then chopped them into chunks. I also made two hard-boiled eggs. For the dressing, in a food processor I blitzed some olive oil, honey, mint leaves, parsley, cracked pepper, salt and Dijon mustard. I added the roughly chopped egg to the potato and then thinned the dressing with a little more olive oil and then mixed it through until well combined.
I also severed the corned beef with some greens and whole grain mustard.
So there you have it - a fresh twist on classic corned beef!
The leftovers are great in sandwiches for lunch.
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