BBQ Sweet Potato with Warm Feta and Herb Dressing

From the BBQ plate to the table in moments, this simple healthy vegetable dish will sit perfectly next to your Christmas Ham, Chicken or Turkey.

Serves 6-8 as part of a festive table


3 medium sized sweet potato

2 tbsp olive oil

Salt and pepper

Warm Feta Dressing

1 garlic clove, minced

200g feta

2 tbsp olive oil

Herb Dressing

1/2 bunch basil

1/2 bunch parsley

1 lemon, zest and juice

2 garlic clove

¼ cup olive oil

100g pine nuts, lightly toasted


Wash the sweet potato well then place in a pot of boiling water for 15 minutes. Remove the sweet potatoes to a plate and rest until cool enough to handle. Slice each one into quarters length ways. Roll the wedges through 2 tbsp of olive oil and season with salt and pepper.

Preheat your BBQ, or grill plate to medium-high. Add the sweet potato one side of the wedge down. Allow to char but not burn around 5 minutes. Repeat until all three sides of the wedge have been cooked. Once the potato is crisp on the outside and fork soft to the center, remove them to your platter.


For the Warm Feta

In a saucepan, combine the feta, olive oil and garlic. Place over medium-low heat and cook, stirring vigorously for 5 minutes until smooth and the feta has melted. Set aside.

For the Herb Dressing

Combine the herbs, oil and garlic in a blender or small food processor (stick blender or chopping by hand is fine also) and pulse until the herbs, oil and garlic are combined, stir through the lemon zest and enough juice to loosen the dressing. Season to taste.

To serve.

Just before serving, lay the sweet potato across a large platter and dress with the herb dressing then the feta dressing and finish with toasted pine nuts. Serve with bowls of extra dressing.