Ingredients
The following ingredients have 4 Servings
- 3 large sweet potatoes (about 500gm each), unpeeled
- For brushing: olive oil
- 40 gm (¼ cup) roasted almonds, coarsely chopped
- ¼ cup coriander, stems and leaves, thinly sliced
- 100 gm goat’s curd
- 100 ml grapeseed oil
- 2 tbsp lemon juice
- 1½ tbsp extra-virgin olive oil
- 3 small garlic cloves, crushed
Instruction
- Heat a barbecue to high and char-grill sweet potato, turning once, until blackened (4-5 minutes each side). Spread out embers or reduce heat to low, cover with a lid, and grill sweet potato indirectly, turning occasionally, until tender (50 minutes to 1 hour).
- Meanwhile, for lemon dressing, combine all the ingredients and ½ tsp sea salt in a jar, seal and shake to mix.
- Slice sweet potato 2cm-3cm thick, brush with olive oil, season to taste and grill, turning once, until caramelised (2-3 minutes each side). Transfer to a platter, top with almonds, coriander and dollops of goat’s curd, spoon lemon dressing over and serve.
