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Grilled sweet potato and bacon salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 800g sweet potato, peeled, cut diagonally into 1cm-thick slices
  • 200g rindless middle bacon rashers, cut into lardons
  • 150g (1/2 cup) Whole Egg Mayonnaise
  • 1 orange, rind finely grated, juiced
  • 2 baby cos lettuces, trimmed, cut into thin wedges
  • 60g baby rocket
  • 150g snow peas, trimmed, blanched, thinly sliced
  • 2 green shallots, thinly sliced
  • 35g (1/3 cup) walnuts, toasted, roughly chopped
Instructions:
  • Preheat a chargrill pan or barbecue to high heat. In a large bowl, coat the sweet potatoes with oil and season generously. Grill the sweet potatoes in batches for 2-3 minutes per side until they are tender and have a nice char. Transfer to a plate after grilling.
  • Fry the bacon in a non-stick pan over medium heat, stirring occasionally, for 10 minutes until golden and crispy. Drain on a paper towel-lined plate.
  • In a large bowl, mix together the mayonnaise with the zest and juice of an orange. Season to taste.
  • Assemble the lettuce, rocket, sweet potato, and snow peas on serving plates. Scatter with bacon and shallot, drizzle with the mayonnaise mixture, and finish with walnuts on top.

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