Chermoula-Dressed Sweet Potato and Shallots with Pomegranates and Mint

Name: Rukmini Iyer Chemoula-Dressed Sweet Potato Recipe | BBQ Sides
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 4 small sweet potatoes, halved; 8 echalion shallots, whole, unpeeled; 2 tbsp olive oil; A pinch of sea salt flakes; ½ pomegranate, seeds only, to serve; 15g fresh coriander, leaves and stems; 15g mint, leaves only; 1 heaped tsp ground cumin; 1 heaped tsp ground paprika; 3 cloves of garlic, peeled; 2 tbsp olive oil; A pinch of sea salt flakes; 1 preserved lemon or ½ lemon, zest only; 1 tsp white vinegar

by Rukmini Iyer from The Green Barbecue

Soft charred sweet potatoes and silky roasted shallots are topped with a fresh coriander and mint chermoula dressing.

Vegetarian Vegan Dairy-Free Gluten-Free

Serves 4

Total 1 hr 5 min

Prep 15 min

Cook 50 min

Easy

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Introduction from Rukmini Iyer

Think about a good, fresh pesto, then think about it made with coriander, mint, preserved lemon and warming spices. Voila! – you have chermoula, a North African herb-and-spice mix. It’s wonderful as an accompaniment or dip for pretty much everything that comes off a barbecue, and particularly charred sweet potatoes and shallots, as in this recipe.

Ingredients

4 small sweet potatoes, halved

8 echalion shallots, whole, unpeeled

2 tbsp olive oil

A pinch of sea salt flakes

½ pomegranate, seeds only, to serve

For the chermoula:

15g fresh coriander, leaves and stems

15g mint, leaves only

1 heaped tsp ground cumin

1 heaped tsp ground paprika

3 cloves of garlic, peeled

2 tbsp olive oil

A pinch of sea salt flakes

1 preserved lemon or ½ lemon, zest only

1 tsp white vinegar

Essential kit

You will need: a barbecue.

Method

Mix the halved sweet potatoes and whole shallots with the oil and sea salt flakes in a large bowl until evenly coated.

Once your barbecue is at a medium heat, arrange the potatoes and onions in their skins on the grill, and cover with an inverted roasting tin or the lid. Cook for 25 minutes, then turn them over and cook for a further 25 minutes, or until the sweet potatoes are cooked through, and the onions are soft.

Meanwhile, blitz together all the ingredients for the chermoula (or finely chop them by hand). Taste and adjust the salt and lemon as needed.

Once the sweet potatoes and onions are cooked, carefully halve the onions and slip them out of their skins. Arrange the vegetables on a platter with the chermoula drizzled over, scatter over the pomegranate seeds, and serve hot.

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