Grilled Sweet Potatoes with Avocado Salsa

About Grilled Sweet Potatoes with Avocado Salsa

Ingredients

• Medium sweet potatoes, parboiled with peel 2
• Medium avocado 1
• Salt to taste
• Ginger 1 inch
• Garlic cloves 5 to 6
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp + 1 pinch
• Figaro olive oil 2 tsps + grilled and drizzling
• Fresh mint sprigs 2 to 3
• Fresh coriander sprigs 2 to 3
• Fresh basil leaves 3 to 4
• Lemon, juice extracted ½
• Spring onion with greens 1
• Cherry tomatoes 4 to 5
• Feta cheese 20 gms
• Black pepeprcorns, crushed to taste
• Microgreens for garnishing

How to Make Grilled Sweet Potatoes with Avocado Salsa (Stepwise Photos)

Method

1. Cut sweet potatoes into ½ inch roundels and put into a bowl. Add salt and mix well.
2. Slice ginger and put into a blender jar. Add garlic, chilli powder, 1 tsp garam masala powder, 1 tsp Figaro Olive Oil, mint sprigs, coriander sprigs and basil leaves and blend to a smooth paste using water if required.
3. Add 2 tbsps of this paste to the sweet potato roundels, mix and set aside to marinate.
4. To make avocado salsa, scoop the avocado flesh and put into a mortar. Add salt, lemon juice, 1 tsp Figaro Olive Oil and a pinch of garam masala powder. Chop spring onion greens, reserve some for garnishing and add the remaining to the mortar. Add 1 tbsp prepared paste and crush to a coarse mixture with a pestle.
5. Heat some Figaro Olive Oil in a non-stick grill pan. Place the sweet potato roundels on it and grill for 2-3 minutes or till grill marks appear on both sides.
6. Place a large ring mould on a serving plate and arrange the avocado salsa around it. Halve cherry tomatoes and arrange them over the salsa, place sweet potatoes roundels on it. Crumble feta cheese and spinkle, top with the remaining ground paste. Thinly slice spring onion bulbs and arrange on top.
7. Top with reserved chopped spring onion greens, drizzle some Figaro Olive Oil, sprinkle crushed peppercorns and garnish with microgreens. Serve.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps