Tiger wedges + Creamy Avocado Dip With Bite

I’ve fell in love with my griddle pan all over again when I returned home this summer. Along with my blender it is one of my most used pieces of kitchen equipment. I griddle veggies, prawns, salmon- and now sweet potato wedges. For those of you who have never used one it’s basically a heavy bottomed pan, with ridges in the pan surface, which replicate the appearance of food cooked on the BBQ…
This is less of a recipe, and more of a fun idea for you guys. It’s quick, and just looks pretty impressive really- you could (if you’re a parent) even whip up a load of these wedges for a jungle themed birthday party. So, here is your quick and simple recipe…

For the Wedges…
  • 1 large sweet potato
  • Low kcal cooking spray
Chop the ends off of the sweet potato, and stab it all over with a sharp knife to prevent any microwave explosions. Slice into wedges, and cook on full power until tender. Spray the griddle pan with the cooking spray, and bring to a high heat. Griddle the wedges, laying them down diagonally to create your tiger stripes. Remove from the griddle once you have the charred marks.
For the Dip…
  • 1/2 ripe avocado
  • 1-2tsp thick Greek yoghurt
  • 1tsp Dijon mustard
  • Chopped mint, a few leaves
  • Black pepper
  • Squeeze of lemon juice (bottled is fine)
In a dish mash up the avocado, before beating in the Greek yoghurt, mustard, lemon, mint, and black pepper to taste. Serve alongside your tiger wedges.

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