Chargrilled sweet potato, peach and rocket salad

Cooking Salads Chargrilled sweet potato, peach and rocket salad

Chargrilled peaches and sweet potato add delicious flavour to this summer salad.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make Goat's Cheese Dressing; Place goat's cheese, yoghurt, oil and lemon juice in a small food processor. Process until smooth.
  2. Place sweet potato in a bowl. Add oil and salt. Season with pepper. Toss to coat. Heat a barbecue grill or chargrill pan on medium-high heat. Cook sweet potato, in batches, for 4 to 5 minutes each side or until charred and tender. Stand for 10 minutes to cool.
  3. Meanwhile, cook peach on barbecue grill or chargrill pan for 1 to 2 minutes each side or until charred.
  4. Place rocket, basil and sweet potato in a bowl. Toss gently to combine. Arrange on a serving platter. Top with red onion and peach. Drizzle with dressing. Season with salt and pepper. Serve.

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800g sweet potato, peeled, cut into 5mm slices
1 tbsp extra virgin olive oil
1 tsp sea salt
2 yellow peaches, cut into wedges
150g baby rocket
1/2 cup torn fresh basil leaves
1/2 small red onion, thinly sliced
80g goat's cheese
1/4 cup plain Greek-style yoghurt
1/4 cup extra virgin olive oil
1/4 cup lemon juice

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Easy
Serves
8 people
Method
Baking
Category
Salads
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