BBQ Sweet Potato and Pickled Ginger Salad


2 garlic cloves 

¼ cup basil leaves, chopped

Juice from 2 limes

1 tbsp white wine vinegar

2 tbsp tamari

1 tbsp palm sugar

2 spring onions, chopped

½ cup safflower oil

½ tsp sesame oil

½ tsp white pepper


2 tbsp safflower oil

1 large sweet potato, sliced into 2cm thick pieces. Skin on

1 cucumber, finely sliced on the diagonal

1 red onion, finely sliced (use a mandolin)

2 cups rocket

½ cup pickled ginger



For the dressing place all the ingredients in a processor and blitz til smooth. Set aside.

On a hot barbie, add the oil then barbeque the sweet potato until golden on both sides. Keep it quite firm but not crunchy.

To serve, overlap the sweet potatoes over each other then top with the cucumber then the red onion. Drizzle the dressing over. Top with a handful of rocket then drizzle over a little more dressing. Finish with the pickled ginger