Grilled corn and sweet potatoes with ginger and lime sauce
4 sweet potatoes
4 corn cobs
Dressing
2 dl oliive oil
juice of 3 limes
chopped fresh coriander
2 tsp running honey
2 tsp grated ginger
red chili
2 crushed garlic cloves
salt and pepper
Peel the sweet potatoes and cut them into 3 mm slices. Cut the corn cobs into 3 cm pieces. Cook vegetables in salted water for one minute. Drain and steam dry. Put the vegetables into a bowl and add some olive oil. Mix by hand to spread the oil evenly. Heat the grill or grill pan. Grill the vegetables on both sides and transfer into a bowl. Mix the dressing and pour it on the grilled vegetables. Serve hot or cold.