August 26, 2022

How to make Chargrilled peppers & sweet potatoes

Chargrilled peppers & sweet potatoes







Cook Time

25-30 Min


For the wontons

  • 2 red peppers
  • 2 yellow peppers
  • 2 green peppers
  • 1 sweet potato
  • about 2 tablespoons olive oil

For the dressing

  • 1 teaspoon cumin seeds
  • 2 teaspoons clear honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon walnut oil
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • Halve the peppers lengthways and discard the stalks, cores and seeds. Cut each half lengthways into four pieces. Peel the sweet potato and slice into rings about 8mm/1⁄4in thick.
  • To make the dressing, in a small frying pan, dry-roast the cumin seeds over a low heat for a few minutes until aromatic, taking care not to burn them. Put them in a bowl with the honey, vinegar and oils, and whisk together. Season with salt and pepper.
  • Heat a ridged cast-iron grill pan until very hot. Put the sweet potato slices on the pan, and lightly brush each piece with a little of the oil. Cook for about 10 minutes, turning the pieces over once, then remove from the pan and keep warm.
  • Add half the pepper pieces, brush with a little oil and cook for about 8 minutes, turning them over several times. Remove and add to the sweet potatoes, then repeat with the remaining peppers.
  • To serve, put the vegetables on a large shallow dish, and drizzle the dressing over them. Serve warm with rice.
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