Sweet potato cut into 12, 1cm thick slices
1 tsp olive oil
1 tbsp caraway Seeds
1 tbsp cumin Seeds
1 tbsp coriander Seeds
6 garlic cloves
¼ cup olive oil
4 long red chillies
12 tofu cubes, 2cm square
½ cup each of coriander and mint leaves
Slice the sweet potato into circles about 1 cm thick. Cook on a hot griddle pan on the BBQ with a little olive oil until crispy on the outside and cooked on the inside. About one minute on each side/
Blitz together caraway seeds, cumin seeds, coriander seeds, garlic cloves and red chilli to make harissa.
Marinate the tofu in the harissa for as long as possible, but at least 15 minutes. Cook on the BBQ until golden on all sides.
Place the sweet potato on a platter then top with tofu and garnish with coriander and mint leaves.
Serve with lemon wedges.