Grilled Sweet Potato Salad


Recipe Directions

  1. Peel and slice the sweet potatoes into discs.

  2. In a large bowl, toss the sweet potato slices with olive oil and Moroccan seasoning.

  3. Place the sweet potato pieces on a grill over medium heat.

  4. Cook until tender, approx. 8-10 minutes on each side.

  5. Remove and cool to room temperature. 

  6. To make dressing put all ingredients in a small bowl and whisk together.

  7. In a large salad bowl toss together all ingredients except the cheese of choice.

To serve: Finish by drizzling over the dressing and topping with cheese.

2 medium Spencer Ranch sweet potatoes

1 avocado

100g snow peas

2 spring onions finely sliced

Handful of coriander leaves

5 semi dried tomatoes chopped

1 x 100g packet of rocket

2 teaspoons Moroccan spice rub

Parmesan or feta to serve

Handful of alfalfa sprouts - optional

1 cup cooked and chilled quinoa - optional


Juice of 2 Spencer Ranch limes

1/4 cup finely chopped coriander leaves & roots

1 tablespoon olive oil

2 teaspoons honey

1/2 teaspoon Moroccan spice mix


55 Curzon Street, Tennyson QLD  4105 Australia

PO Box 30 Brisbane Markets QLD 4106 Australia

P: + 61 7 3361 5555



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