Charred Sweet Potato and Fennel Salad Recipe


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.


Serves 4 - 25 mins to prepare and 35 mins to cook, plus cooling - 184 calories / serving



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

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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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