Name: Grilled sweet potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 (250g) kumara, unpeeled, thickly sliced; 1 (250g) purple sweet potato, unpeeled, thickly sliced; 1 (250g) white sweet potato, unpeeled, thickly sliced; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1/4 cup (35g) macadamias, roasted, coarsely chopped; 2 tablespoon sherry vinegar; 2 tablespoon macadamia oil

Ingredients

1 (250g) kumara, unpeeled, thickly sliced

1 (250g) purple sweet potato, unpeeled, thickly sliced

1 (250g) white sweet potato, unpeeled, thickly sliced

2 tablespoon coarsely chopped fresh flat-leaf parsley

1/4 cup (35g) macadamias, roasted, coarsely chopped

2 tablespoon sherry vinegar

2 tablespoon macadamia oil

Method

1.Boil, steam or microwave sweet potatoes until almost tender; drain.

2.Meanwhile, make sherry vinegar dressing by whisking together vinegar and oil in a small bowl. Season to taste.

3.Cook potatoes on heated oiled barbecue (or grill or grill pan) until browned and tender.

4.Place potatoes on serving platter. Drizzle with dressing; sprinkle with parsley and nuts.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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