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.
See method- Serves 4
- 25 mins to prepare and 35 mins to cook, plus cooling
- 184 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
- Energy
- 780kJ 184.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 33.5gProtein 3.4gFibre 5.0g
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.
- See more Barbecue recipes
