CHARGRILLED VEGETABLES

Cook the sweet potato parts in boiling water for 8 minutes. Drain and set aside to cool. Sprinkle the courgettes with salt and set aside for 30 minutes. Rinse and pat dry with kitchen paper.
Meanwhile, make the salsa verde. Put the chillies, spring onions and garlic in a food processor and process briefly. Add the capers and parsley, and pulse until finely chopped. Transfer the mixture to a serving bowl. Stir in the lime rind and juice, lemon juice, oil and Tabasco. Season to taste with pepper, cover with clingfilm and chill in the refrigerator until required.

Preheat the barbecue. Brush the sweet potatoes, courgettes and red peppers with oil. Cook over medium-hot coals, turning once and brushing with more oil, for 8-10 minutes, until tender and lightly charred. Serve the vegetables immediately with the salsa verde.

SERVES 6

2 sweet potatoes, sliced
3 courgettes, halved lengthways
3 red peppers, deseeded and cut
into quarters
olive oil, for greasing
salt

salsa verde

2 fresh green chillies, halved and
deseeded
8 spring onions, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp capers
bunch of fresh parsley,
roughly chopped
grated rind and juice of 1 lime
4 tbsp lemon juice
6 tbsp olive oil, plus extra for
greasing
1 tbsp green Tabasco sauce
pepper