Gourmet barbecue selection
12 November 2017
Ingredients
- sweet potato, 500 g
- red onion, 1
- parsley, handful (chopped roughly)
- bread crumbs, 1 cup
- eggs, 2
- ground cumin, 1 tsp
- ground coriander, 1 tsp
- sesame oil, 2 tsp
- natural yoghurt, 1/2 cup
- lemon juice, 3 tbsp
- tahini, 2 tbsp
- garlic, 1 tsp (minced)
- chickpeas, 1 can (drained and rinsed)
- flour, 3 tbsp
- sesame seeds, 3 tbsp (preferably toasted)
- broccolini, 1 bunch
- corn cob, 4 (husks removed)
- butter, 50 g
- smoked paprika, 1 tsp
- lime, 1 (small)
- fresh coriander, 20-30 leaves
- zucchini, 1 (large)
- haloumi, 180 g
- lemon juice, 3 tbsp
- garlic, 1 tsp (minced)
- thyme, 6-8 sprigs (leaves)
- bamboo skewers, 4 (soaked in water)
- olive oil spray, as needed
Instructions
- Peel and dice sweet potato and simmer in a pot of water until tender.
- Meanwhile, dice red onion finely and combine with parsley, bread crumbs, eggs, ground cumin, ground coriander and 1 tsp sesame oil in a large bowl.
- Combine yoghurt, lemon juice, tahini and garlic in a mug or small jug.
- When sweet potato is cooked, combine with chickpeas in a bowl and mash, then combine with onion and breadcrumb mixture.
- Sprinkle flour and 2 tbsp sesame seeds on benchtop. Roll sweet potato mixture into balls ~3 cm in diameter and roll in flour and sesame seed mixture to coat. Pile the balls on a plate, cover with cling wrap and set aside in the fridge.
- Halve zucchini then slice into thick semicircles. Chop haloumi into 16 chunks. Add both to container with 3 tbsp lemon juice and 1 tsp garlic, seal, and shake to coat. Leave to marinate in fridge.
- Just before barbecuing, make zucchini and haloumi skewers. Alternate between zucchini and haloumi. Drizzle with remaining marinade.
- Spray corn cobs with oil and cook on the barbecue. Turn regularly until cooked.
- Zest the lime and combine zest and juice with butter and smoked paprika in a mug or small jug.
- (When corn cobs are about half done) Spray skewers with oil and add to barbecue. Turn regularly until cooked.
- (When corn cobs are about half done) Spray sweet potato balls with oil and add to barbecue (ideally the flat bit). Turn regularly until cooked.
- Put broccolini in a microwave container with a little bit of water and microwave for 90 seconds. Serve on a small plate sprinkled with sesame seeds and drizzled with sesame oil.
- Microwave lime butter sauce for about 15 seconds to melt butter.
- Serve corn drizzled with lime butter and sprinkled with fresh coriander.
- Serve skewers sprinkled with thyme leaves.
- Serve sweet potato balls with a side of yoghurt and tahini sauce alongside the broccolini.