Charred sweet potato and fennel salad – Eat Healthy For Less
Time: 1 hour
Serves 4
Use your sweet potato, fennel, radish and watercress in this fantastic barbecued salad, the ingredients 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
Nutritional Information (per serving): Calories 184 kcals
Ingredients
- 1 large 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
- 80g bag watercress
- 2 tbsp buttermilk
- 3 tbsp chopped fresh dill
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.
