Serves
4
vegan
You can vary
the spice mixture used in this recipe to suit your own taste and it
can
also be brushed over raw slices of squash or aubergine and grilled
in the same way.
Ingredients
2 large pink
sweet potatoes, peeled and left whole
30ml/2tbsp olive oil
2.5ml/½tsp ground coriander
2.5ml/½tsp ground cumin
1ml/¼tsp ground cardomon seeds to taste sea salt
Method
1. Parboil the
sweet potatoes for about 10 minutes, until just tender.
2. Allow to cool slightly and cut into 6mm/¼" slices, lengthways.
3. Mix the olive oil and spices together, brush them over the slices of sweet
potato and then place over hot barbecue coals for a few minutes on each side
until crisp and golden.
4. Sprinkle with sea salt and serve immediately.
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