Grilled sweet potato salad with asparagus

Grilled sweet potato salad with asparagus

Total: 41 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 512 kcal
, Fat: 29 g
, Carbohydrate: 46 g
, Protein: 13 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Salad dressing

2 tbsp sweet mustard
4 tbsp apple vinegar
1 organic lime, use grated zest and 1 tbsp of juice
3 tbsp olive oil
½ bunch chives, finely chopped
¾ tsp chilli flakes
¼ tsp salt
a little pepper


700 g sweet potatoes
salted water, boiling
1 tbsp olive oil
¼ tsp salt

Charcoal/gas/electric grill

500 g green asparagus, cut off the lower woody ends
1 tbsp olive oil
¼ tsp salt
5 Tomme cheese (approx. 30 g each)


1 bunch flat-leaf parsley, roughly chopped
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How it's done

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Salad dressing

In a small bowl, mix the mustard with all the other ingredients up to and including the chilli flakes, season.


Cook the potatoes in their skins in boiling salted water for approx. 20 mins. until just soft, drain and allow to cool slightly. Cut the potatoes into approx. 1.5 cm slices, mix in a bowl with the oil, season with salt.

Charcoal/gas/electric grill

Mix the asparagus with the oil and salt. With the lid down, grill the asparagus with the potatoes over/on a medium heat (approx. 200 °C) for approx. 6 mins., turning occasionally. Grill the Tommes alongside for the final 2 mins.


Serve the asparagus on a platter with the potatoes, cheese and parsley, drizzle with the dressing.

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