Sweet potato and beetroot skewers

Ingredients

1 large sweet potato (400g)
450g beetroot
2 tbsp olive oil
2 tbsp white wine vinegar
1 cup of chopped, fresh mint
1 tbsp of duqqa

Preparation

Cut the sweet potato into cubes of around 2.5cm, then cook them in boiling water and drain. Mix the olive oil, vinegar and mint together to create a mint vinaigrette. Take bamboo skewers and slide pieces of potato and beetroot onto them, before barbecuing for 10 minutes. Serve with the mint vinaigrette and sprinkle to taste with duqqa, salt and pepper.

Enjoy with a Ready Red wine...