Sweet Potatoes with Asparagus & Pesto
|Sweet potatoes||4 Small (Preferably Thin Ones)|
|Asparagus spears||1 Pound (2 Bunches Or 450 Grams, Thick Spears)|
|Ripe tomatoes||2 , halved|
|For the marinade|
|Olive oil||2 Tablespoon|
|Tamari/Light soy sauce||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Pesto||2 Tablespoon (For Serving)|
|Greek yogurt/Sheep's milk yogurt||4 Tablespoon (For Serving)|
1. Mix all the marinade ingredients together with 2 tbsp water in a large bowl. Peel the potatoes and score them all over with a sharp knife. Cut into slices no more than 1cm thick, then place in a bowl with the marinade and leave for at least 10 mins. Place on the barbecue on a medium heat for 15-17 mins, turning regularly to prevent burning. As the potato slices start to soften, you can brush them with some of the remaining marinade.
2. Baste the asparagus with more of the marinade and place on the barbecue, medium heat again, for 2-3 mins on each side, watching that they don't fall through the gaps. If you prefer, you can push a couple of skewers through 5 or 6 spears at a time, which will make them easier to handle and stop them falling through.
3. Finally place the tomatoes on the hot plate of the barbecue, if you have one (otherwise just put them straight on the grill). This will allow you to bash them about a bit with a wooden spoon so they burst, release their juices and turn almost to a sauce.
4. Plate up a few potato slices per person, topped with the asparagus and the bashed tomato. A spoonful of pesto on top and a dollop of yogurt looks as good as it tastes.