Grilled Sweet Potatoes with Avocado Salsa

Grilled Sweet Potatoes with Avocado Salsa

Prep: 35 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

Sweet potatoes are known to be super food and when they are presented like this it is raised a few notches


  • Medium sweet potatoes, parboiled with peel 2
  • Medium avocado 1
  • Salt to taste
  • Ginger 1 inch
  • Garlic cloves 5 to 6
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp + 1 pinch
  • Figaro olive oil 2 tsps + grilled and drizzling
  • Fresh mint sprigs 2 to 3
  • Fresh coriander sprigs 2 to 3
  • Fresh basil leaves 3 to 4
  • Lemon, juice extracted ½
  • Spring onion with greens 1
  • Cherry tomatoes 4 to 5
  • Feta cheese 20 gms
  • Black pepeprcorns, crushed to taste
  • Microgreens for garnishing


  • Cut sweet potatoes into ½ inch roundels and put into a bowl. Add salt and mix well.
  • Slice ginger and put into a blender jar. Add garlic, chilli powder, 1 tsp garam masala powder, 1 tsp Figaro Olive Oil, mint sprigs, coriander sprigs and basil leaves and blend to a smooth paste using water if required.
  • Add 2 tbsps of this paste to the sweet potato roundels, mix and set aside to marinate.
  • To make avocado salsa, scoop the avocado flesh and put into a mortar. Add salt, lemon juice, 1 tsp Figaro Olive Oil and a pinch of garam masala powder. Chop spring onion greens, reserve some for garnishing and add the remaining to the mortar. Add 1 tbsp prepared paste and crush to a coarse mixture with a pestle.
  • Heat some Figaro Olive Oil in a non-stick grill pan. Place the sweet potato roundels on it and grill for 2-3 minutes or till grill marks appear on both sides.
  • Place a large ring mould on a serving plate and arrange the avocado salsa around it. Halve cherry tomatoes and arrange them over the salsa, place sweet potatoes roundels on it. Crumble feta cheese and spinkle, top with the remaining ground paste. Thinly slice spring onion bulbs and arrange on top.
  • Top with reserved chopped spring onion greens, drizzle some Figaro Olive Oil, sprinkle crushed peppercorns and garnish with microgreens. Serve.