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Charred sweet potato and fennel salad recipe
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Charring veg on the barbecue adds a whole new level of flavour. In this barbecued salad, fennel, lemon and soft slices of sweet potato are transformed after a few minutes on the grill and finished with a light buttermilk dressing for the perfect vegetarian barbecue option or hearty side dish. See method
Ingredients
- 4 small sweet potatoes
- 1 fennel bulb, very thinly sliced, fronds reserved
- 1 tbsp olive oil, plus extra for brushing
- 1 lemon, ½ thinly sliced, ½ juiced
- 4 radishes, trimmed and thinly sliced
- 85g bag watercress
- 2 tbsp buttermilk
- 3 tbsp chopped fresh dill
Each serving contains
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Energy
780kj
184kcal
9%
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Fat
5g
7%
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Saturates
1g
4%
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Sugars
10g
11%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 33.5g
Protein 3.4g
Fibre 5g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the sweet potatoes on a baking sheet and cook for 20-25 mins until just tender when pierced with a sharp knife. Meanwhile, light the barbecue and wait until the flames have died down, or preheat the grill to high.
- Set aside the sweet potatoes until cool enough to handle, then peel away the skin and slice the flesh into 2cm-thick rounds. Brush the sweet potato and fennel slices with a little olive oil, then barbecue or grill for 2 mins each side or until softened and charred. Add the lemon slices for the last 1 min of cooking, turning after 30 secs. Arrange on a platter with the radishes and watercress.
- In a small bowl or jug, whisk together the buttermilk, olive oil and lemon juice. Season and stir in 1 tbsp dill. Drizzle the dressing over the salad and scatter over the remaining dill and the fennel fronds to serve.
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