Grilled sweet potato and spring onion salad

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
4 large sweet potatoes, do not peel
8 spring onions, used both parts, green and white
185ml olive oil, plus oil for brushing
2 tbsp dijon mustard
120ml cider vinegar
60ml balsamic vinegar
2 tsps honey
Salt and freshly ground black pepper
20g coarsely chopped flat-leaf parsley
1) Place potatoes in a large saucepan, cover by 2.5-cm with cold water, add 1 tbsp of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 30 minutes depending on the size.

2) When cool enough to handle, slice crosswise into 1cm thick slices.

3) Preheat griddle to high.

4) Brush potatoes on both sides with oil and season with salt and pepper. Cook until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl.

5) Brush spring onions with the oil and griddle until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.

6) Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning.

7) Pour the dressing over the potatoes, add the parsley and gently toss to combine.

8) Serve warm or at room temperature.

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