Barbecued Sweet Potato, Corn & Haloumi Salad |
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| Ingredients: | ||||||||||||||||||||||||||
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1 medium sweet potato, sliced into 1" rounds 1 medium cob of corn 1 round of haloumi cheese, cut into 8 slices Olive oil for brushing Mixed salad greens for 2 Dressing Juice from 1/2 lemon 1 small clove of garlic, finely chopped 1 tablespoon of finely chopped fresh mint 1 tablespoon of finely chopped fresh basil 1/4 teaspoon of sugar 1/2 teaspoon of sea salt 1/8 teaspoon of dried chili flakes |
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| Preparation: | ||||||||||||||||||||||||||
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Make the dressing by combing the dressing ingredients in a small bowl. Whisk with a fork to combine. Set aside. Heat up the barbecue. Par-boil the sweet potato slices for 4 minutes. Drain and then pat dry with paper towels. Brush sweet potato and corn with a little olive oil and barbecue for about 4 minutes on each side or until soft. Allow sweet potato and corn to cool. Slice off corn kernels and set aside in a bowl. Assemble salad greens in two serving bowls. Top with corn and sweet potato rounds. Barbecue haloumi for about 1 minute on each side and then add to salad. Drizzle on the dressing and serve. |
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