So to go along with the panini for our picnic, I opted to make a sweet potato salad as well. Potato salad is a classic picnic food, and this is a bit of a twist on the usual: sweet potato, herbs, and little else. It was slightly crunchy on the outside, mushy on the inside, and the boyfriend seemed to really enjoy it. If anything, it’s a nice change from the traditional. Try it! Between the herb and the intense orange, you know it’s packed with beta carotene goodness.
Grilled Sweet Potato Rosemary Salad
Ingredients:
- 2 medium-sized sweet potatoes, cut into 1-inch-thick cubes
- 2 tablespoons dried rosemary (optional: fresh rosemary, too, for an extra kick!)
- 1 tablespoon organic canola oil
- sea salt and freshly-cracked black pepper
- optional: 1.5 tablespoons low-fat olive oil mayonnaise
Process:
- Heat grill pan (just the bottom, no need to heat the press if you have one)
- Place potato cubes in a bowl, add in canola oil, salt, pepper, rosemary, toss thoroughly until well-coated
- Grill potato cubes, rotating every 4-5 minutes to brown evenly, until firm but giving a bit in the middle
- Place in bowl, add optional mayo if desired
- Let cool a bit… then eat! Warm or cold!
The only complication, if any, to this dish is the time it took for my grill pan to fully grill the potato. That said, it’s a simple yet incredibly flavourful dish that’s very portable and useful. You could switch about the herbs, but I have yet to try any other combinations. If you’re looking to try something even healthier, try flax seed oil (just check its burning temperature first to make sure it can handle your grill).
