Barbecued sweet potato salad and Summer

My family barbecue all year round. I once told the Boy that you could barbecue anything…he didn’t believe me. My original claim may have been slightly hyperbolic, I don’t think it was completely off the mark! You can barbecue starters, mains and desserts, you just have to know how!
plateBarbecuing the vegetables in this recipe gives them a subtle charred, smokey flavour and contrasts the freshness of the lime beautifully. As the Australian weather warms up, this is a great way to treat yourself to a little taste of Summer.

Summery barbecued sweet potato salad

  • 1 large sweet potatoes, peeled and cut into 3/4 inch slices
  • 1 ear corn
  • 1 red banana chili
  • 400g can kidney beans
  • 1 avocado
  • 1/3 cup chopped coriander
  • Juice of 1 lime
  • Salt and pepper, to taste

cutPreheat your oven to 180°C. Splash a small amount of oil into a roasting tray.

Peel your sweet potato and chop it into thick rounds. They should be about 2cm thick so that you have decent chunks to go in the salad at the end. Toss the rounds into your oiled baking tray and give them a shake so that they get coated in oil. Pop them in the oven for 30 minutes.

While the sweet potato is cooking, chop the corn in half and then slice the kernels from the cob in four cuts running alongside the middle of the cob. Repeat with the other half of the corn.

mixChop the top off of the banana chili (or red capsicum if you’d prefer) and de-seed it. Chop the banana chili in half, lengthways and then in half again. Line your four lengths up and chop them into squares.

Remove the sweet potato from the oven and turn your barbecue on to a medium heat. When the sweet potato has cooled slightly, chop it into squares. Throw the banana chili bits and corn in with the sweet potato and stir them up so they’re well combined. Season them with a little salt and pepper

bbqPour your vegetable mix onto the plate of the barbie and use a spatula (or two, if you want more control) to keep mixing them on the plate. When the vegies have charred slightly, remove them from the plate.

Rinse your kidney beans thoroughly. Cut up your avocado into squares, roughly chop the coriander and juice your lime. Toss these last four ingredients into the bowl with the vegies and give them a final mix.

limePlate up with other barbecued food – we had ours with lovely barbecued lamb chops.

This salad is lovely warm or cold – it’s the perfect Summer salad, I can’t wait for the weather to start warming up!

Serves about 8

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