Barbecued sweet potato wedges with salsa verde

First make the salsa verde. Put the parsley leaves, the mint, the lemon zest, the garlic and the capers into a food processor and whizz until it's all finely chopped. Add the lemon juice and the olive oil (add more oil if you want it a bit more runny). Check the seasoning - it might not need salt, as the capers can be quite salty, but it will probably take a few twists of black pepper. This can be made earlier in the day and left at room temperature, or it will keep for a week in the fridge.

Next drizzle the sweet potato wedges with olive oil, season with salt and freshly ground black pepper and cook on both sides on the preheated barbecue until tender inside and golden brown outside.

Serve with a good drizzling of the salsa verde.