An exciting combination of flavours from the barbecue: smoky sweet potatoes and charred red onions, salty, melting feta, and a fresh lemon and tarragon dressing.
- 4 sweet potatoes
- 2 red onions, quartered, core left intact
- olive oil, for brushing/drizzling
- 1 block feta cheese
For the dressing
- 1 lemon
- 2 tbsp extra virgin olive oil
- 1 lemon, juice and zest
- 1 tsp chopped fresh tarragon leaves
- 1 tsp sea salt flakes
Prepare the barbecue and allow the flames to die down until the coals are glowing.
Put the sweet potatoes directly on the coals, or on the grill if cooking with a gas barbecue, and cook for 45 minutes to 1 hour, turning after about 25 minutes, until soft all the way through.
To make the dressing, grate the lemon zest then cut the lemon in half and cut a slice off each half; set these 2 slices aside. Squeeze the lemon juice into a small bowl and whisk together with the olive oil, lemon zest, tarragon and sea salt flakes. Set aside.
Brush the onions with a little olive oil, then place them on the barbecue grill and cook for 10–15 minutes on each side, until charred and soft.
Put the feta on a piece of foil, place the 2 lemon slices on top, then drizzle with a little olive oil. Place on the barbecue and cook for 5 minutes. Turn the feta and cook on the other side for a further 5 minutes.
Once the sweet potatoes are cooked, dust off any coal, split down the middle and stuff with the charred onions and feta. Drizzle over the dressing and serve hot.
Charcoal roasted sweet potatoes with charred red onions and feta