image for Grilled sweet potato

Grilled sweet potato, corn and capsicum salad by Kate Murdoch

Grilled sweet potato, corn and capsicum salad for 4 person

This tasty vegetable salad is the perfect side dish for a family get-together.

Ingredients for Grilled sweet potato, corn and capsicum salad

Grilled sweet potato, corn and capsicum salad, How to Make

  • Step 1
    Spray a stove-top grill or barbecue grill with oil spray. Heat over high. When hot, place the whole corncobs on the grill and cook, turning occasionally, until slightly charred. Remove from grill, cover and keep warm.
  • Step 2
    Place the capsicum and sweet potato on the hot grill and cook for 3-4 minutes or until sweet potato is tender. Remove from heat.
  • Step 3
    Arrange the capsicum, sweet potato and baby spinach leaves on a serving plate.
  • Step 4
    Take the corncobs and holding the top, use a sharp knife to carefully cut down the length of the corncob, close to the core, to remove the kernels. Add to the salad. Season with salt and cracked black pepper.
  • Step 5
    Sprinkle with the chopped chives and serve with the sour cream.

Notes:

Additional information for Grilled sweet potato, corn and capsicum salad

Preparation: 0:10 Minutes, Cooking: 0:14 Minutes, Serving: 4 Person, Level:

Nutrition Info:

1150 kj Energy, 20g Fat Total, 12g Saturated Fat, 5g Protein, 27.8mg Sodium, 7g Carbs (sugar), 17g Carbs (total),

All nutrition values are per serve

This Grilled sweet potato, corn and capsicum salad published first on: Taste.com.au, Images by: Oliver Ford

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