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 1Spray 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 2Place 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 3Arrange the capsicum, sweet potato and baby spinach leaves on a serving plate.
Step 4Take 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 5Sprinkle with the chopped chives and serve with the sour cream.
Additional information for Grilled sweet potato, corn and capsicum salad
Preparation: 0:10 Minutes, Cooking: 0:14 Minutes, Serving: 4 Person, Level:
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 FordYou May Also Like
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