Light the barbecue. Wrap the sweet potatoes in aluminium foil. Roast them for about 30 minutes, until they are tender, then allow to cool a little. Scoop out the flesh from the peel. Flavour it with a little lemon juice, olive oil, pepper, salt flakes and the chopped parsley. Marinate the chicken in the Cajun. Cook the chicken on the rack and fry the bacon until it is crisp. Tear the iceberg lettuce and slice the red onion into rings. Mix the blue cheese into the yoghurt and season with salt and pepper. Spread the garlic puree on the corn cobs and grill them on the rack. Baste them now and then with the butter. Assemble the salad with the lettuce, sweet potato and the beans. Drizzle the dressing over it and garnish with the bacon, peperoncini and corn cobs.