Grilled sweet potato, corn and capsicum salad

Name: Grilled sweet potato, corn and capsicum salad
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 2 corncobs, husks removed; 1 red capsicum, seeded and sliced into thick slices; 200g sweet potato, cut into thin rounds; 3/4 cup sour cream; 100g baby spinach leaves; 1 tbsp chopped chives; salt and cracked black pepper

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Prep Time: 10 minutes

Cook Time: 14 minutes

Total: 24 minutes

Servings: 4

Cost: $2.82 /serving

Author : Kate Murdoch

vegetarian budget friendly kid friendly

Grilled sweet potato, corn and capsicum salad

Ingredients

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2 corncobs, husks removed1 red capsicum, seeded and sliced into thick slices200 grams sweet potato, cut into thin rounds3/4 cup sour cream100 grams baby spinach leaves1 tbsp chopped chivessalt and cracked black pepper

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Instructions

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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.