Difficult Difficulty
35 Min Preparation Time
Step: 1 / 9

Rinse the sweet potatoes and parboil in a little water for 15-20 minutes until they are almost tender. Drain and allow to cool.

Step: 2 / 9

Meanwhile, wash the spinach thoroughly.

Step: 3 / 9

Place the damp spinach in a hot pan, cover and allow to wilt for 1-2 minutes. Drain in a sieve. Season with salt, pepper and some nutmeg.

Step: 4 / 9

Mix the vinegar and oil to make a dressing, season with salt and pepper. Grate the Parmesan.

Step: 5 / 9

Grate the zest from the lime and squeeze the juice.

Step: 6 / 9

Mix the lime zest and juice with the maple syrup, sesame oil, tahini paste and soy sauce. Season with pepper and salt.

Step: 7 / 9

Halve the sweet potatoes lengthways, place on a baking sheet with the cut side facing up. Spread the cut surfaces with the spice mixture.

Step: 8 / 9

Grill the sweet potatoes under a preheated hot grill for about 5 minutes until they begin to brown.

Step: 9 / 9

Mix the dressing with the spinach and scatter over the Parmesan. Serve with the sweet potatoes.

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