BBQ Sweet potato with Isle of Wight salsa
Serve this veggie dish as a light summer supper
To celebrate the launch of our VVQ campaign - which encourages more people in the UK to try Vegetarian or Vegan Quisine on the BBQ - we have decided to reach out to brands and chefs from all over the country to share their favourite vegan/veggie recipes with us!
We have a recipe from The Tomato Stall, who showcase the speciality organic and conventional tomato varieties grown on their Isle of Wight nursery and take them directly to the consumer. Their southern location on the Isle of Wight boasts some of the best sunshine levels in the UK, helping them to grow some of Britain’s tastiest tomatoes.
- 4 large sweet potatoes; washed and sliced lengthways into 5mm thick slices
- Olive oil, for brushing
- Sea salt
Isle of Wight simple salsa:
- 3 medium-sized fresh tomatoes; finely chopped
- 3 small shallots; finely chopped
- 1 jalapeno chilli; finely chopped
- Juice of 1 lime
- ½ cup fresh coriander; chopped
- Salt and pepper to taste
- Pinch of ground cumin; more to taste if desired
- Clove of garlic; finely chopped
- In a bowl, combine the chopped tomatoes, garlic, shallot, jalapeno, coriander and lime juice. Gently toss the ingredients together.
- Add salt, freshly ground black pepper and cumin, to taste.
- Cover and refrigerate until serving time.
- Brush the sweet potato slices with oil to coat and season with salt. Preheat the BBQ until smoking hot and then place the sweet potato slices straight onto a lightly greased griddle pan. Best advice is to do this in batches.
- Grill on the BBQ for 3 minutes on each side until cooked, turning once.
- Using tongs, transfer the slices from the pan onto a serving platter.
- Finish by topping with the delicious tomato salsa.
Don’t forget to share your vegetarian or vegan BBQ recipes on our Facebook page for the chance to win one of five BBQ prizes.