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Charred sweet potato and fennel salad recipe

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

  • Energy

    780kj
    184kcal     9%

  • Fat

    5g 7%

  • Saturates

    1g 4%

  • Sugars

    10g 11%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 33.5g Protein 3.4g Fibre 5g

Method

  1. 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.
  2. 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.
  3. 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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