Hasselback Sweet Potato & Charred Green Tomato Chimichurri

By James Strawbridge
Serves 4


For the sweet potato and ash salt:
4 Sweet potato
2 tbsp olive oil
2 tsp Cornish Sea Salt
1 tsp chopped rosemary
1 tsp orange zest
1/2 tsp chipotle flakes

For the chimichurri:
500g green tomato
500g curly kale, remove tougher stalks
6 limes
5 cloves of garlic
1 tsp cumin seeds
Large bunch of mint
Large bunch of coriander
1 red pepper
1 cucumber, sliced
4-6 tbsp olive oil
Pinch of smoked sea salt


1. Hasselback your sweet potato and rub with oil. Season with an aromatic sea salt blend of rosemary, orange and smoked chilli.
2. Roast over glowing embers for 25-30 minutes. Baste with the chimichurri for the last 10-15 mins roasting.
3. Make your chimichurri by first chargrilling your green tomato, kale pepper and cucumber. After 10-15 mins once they’ve softened and started to blacken, roughly chop and blitz in a food processor with garlic, lime juice, herbs and olive oil. Season to taste and add in cumin seeds.
4. Brush onto the sweet potato as it roasts and serve the cooked potato on a bed of chimichurri.

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