A gluten free side, ready in 20 minutes, created for barbecue-easy lunch or dinners.


  • 2 small orange sweet potatoes, peeled, cut into 1cm-thick rounds
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon fresh lemon thyme leaves
  • 2 garlic cloves, finely chopped
  • 1 teaspoon lemon rind, finely grated
  • 2 tablespoons lemon juice


  1. Toss potato and 1/2 the oil in a medium bowl. Season with salt and pepper.
  2. Preheat a barbecue chargrill on medium-high heat. Cook potato, turning, for 5 to 7 minutes or until tender and charred.
  3. Meanwhile, combine parsley, thyme, garlic, lemon rind, lemon juice and remaining oil in a large bowl. Add potato. Toss gently to combine. Serve.