BBQ Sweet Potato Salad & Feta Salad
Whether you serve this as a side with some grilled fish, as part of a medley of salads or on it's own with some crunchy bread for lunch, this salad will bring a taste of the Med to your kitchen. If the British weather isn't allowing for BBQs, simply use the oven grill instead.
2 large sweet potatoes, scrubbed and thickly sliced
2-3 tbsp of fruity green olive oil, plus extra for brushing
1 small red onion, finely chopped
300g of baby plum or cherry tomatoes, chopped
1 bag of ready-washed baby leaf spinach or rocket
Juice of ½ lemon
150g of feta cheese, crumbled or diced
Balsamic vinegar or pomegranate molasses, for drizzling
Sea salt & freshly ground black pepper
If you’re cooking this over a campfire, let it burn down to the embers and place a grill grate over them. If you’re using a BBQ, heat it to medium.
Brush the sweet potato slices on both sides with some olive oil and place on the barbecue grill above the hot coals or on a grill grate over the glowing embers of the fire. Cook for about 8 minutes each side, or until they are slightly charred and tender but keep their shape.
Mix together the onion, tomatoes and spinach or rocket in a bowl. Add the sweet potatoes and season with salt and pepper.
Stir the olive oil and lemon juice together or shake in a screw top jar until blended. Pour over the salad and toss together gently.
Sprinkle the feta over the top, then drizzle with balsamic vinegar or pomegranate molasses and serve while the sweet potato is still warm.
Add some diced chilli, sesame seeds or chopped herbs. Instead of feta, serve with torn mozzarella or grilled halloumi. Add some grilled red or yellow peppers or aubergines.
Recipe courtesy of The Camping Cookbookby Heather Thomas (HarperCollins, £9.99).
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