So, it’s finally Friday. That means Day 5 of the Ontario Gas Barbecue Recipe Challenge. It’s been a wild ride, I’ll tell you. I really dug deep into my creative cooking muscles and I think I lived up to my self-imposed nomer, #chickwhogrills.
But today we breathe and take a few moments to enjoy a simple dish that provides some needed weekend eye-candy. I was assigned a side dish using tubers and Middle Eastern cuisine today, which was lucky because the foods from that region are probably my favourite of all (even more than Asian). I dove right into an exploration of the delicious marriage of sweet potatoes and the grill. And ended up in my stack of cookbooks.
This extraordinarily simple and beautiful to look at composed salad was inspired by one of my favourite volumes, Jerusalem by Sami Tamimi, Yotam Ottolenghi. Full of gorgeous flavours and interesting textures, the salad was super easy to make, especially with the potato grill rack. This BBQ too lived up to it’s claims – my sweet potatoes were done almost before I could reduce the balsamic vinegar . The Bonus? grilling the taters gave them an interesting and rich smoky flavour.
Don’t forget to keep your eyes out starting July 1, where you’ll be able to vote for your favourite #OGBChallenge recipe. You can follow along and see all the recipes by using the #OGBChallenge hashtag on Instagram and Twitter. The winning recipe will be announced the first week of August, but in the meantime, voters will be eligible to win weekly prizes of $100 gift cards to feed their grilling fever at Ontario Gas BBQ.
In case you missed any of my other recipes, here’s what we ate this week…
Monday: Thai Grilled Salmon with Coconut Lemongrass Sauce
Tuesday: Inspired Gado Gado Lettuce Wraps with Roasted Garlic Peanut Dressing
Wednesday: Mole Turkey Tacos with Jicama Slaw
Thursday: Grilled Maple Sausage Breakfast Hash
Grilled Sweet Potato and Fig Salad
Prep time: 10 minutes
Grill time 20-30 minutes
4 medium sweet potatoes, washed
1 cup balsamic vinegar
1 tsp coconut sugar
6-8 fresh figs, quartered
2 scallions, thinly sliced
1 red chili, thinly sliced
¼ cup greek feta
mint chiffonade for garnish, optional
Pre-heat BBQ to 400 degrees°F. Place sweet potatoes on the potato grilling rack according to manufacturer’s instructions. The metal spines on the tool will cook those potatoes before you know it. Place the rack on your BBQ and close the lid. Let them cook until fork tender, about 20-25 minutes.
In the meantime, bring the balsamic vinegar and sugar to the boil in a small saucepan. Lower heat to simmer and stirring occasionally, let reduce until the mixture is the consistency of honey. If it gets too thick, add a little water. (You may have to do this once it’s cooled.
Peel the sweet potatoes (the skin will slide right off). Cut them into bite sized chunks.. Arrange the figs and sweet potatoes on a platter. Sprinkle the scallions, chili, and feta over top. Drizzle with the balsamic reduction.
Serve at room temperature.
Are you dreaming of the mediterranean?