Recipe
Salad with baked sweet potato and king prawns
60 minutes
4 Persons
560 kcal / 2350 kJ per serving
22 g protein
31 g fat
41 g carbs
Ingredients
Salad: |
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|---|---|---|
| 2 | American sweet potatoes (a 300 g) | |
| 1 | red pepper | |
| 3 tbsp | aceto balsamico white | |
| 4 tbsp | olive oil | |
| Finely grated zest and juice of ½ lemon | ||
| Salt and pepper to taste | ||
| 2 | avocados (e.g. Hass) | |
| 1 | Dutch butterhead lettuce | |
| 8 | spring onions | |
| 1 tbsp | rape oil | |
Prawns: |
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| 4 | garlic cloves | |
| 12 | king prawns, peeled | |
| 2 tbsp | rape oil | |
| Salt and pepper | ||
Preparation
- Wrap the sweet potatoes in aluminum foil and bake in the preheated oven (electric stove: 200 °C/ circulating air: 180 °C) for 50 minutes. Leave to cool, cut in half and break the inside into pieces.
- Make a dressing with cubed red pepper, the lemon juice and zest, vinegar and olive oil and blend it smooth with a stick blender. Season with some salt and pepper.
- Peel the avocado and cut into large chunks. Marinate in the dressing. Wash the lettuce and dry thoroughly, remove the heart and cut it.
- Wash and cut the spring onions diagonally. Quickly brown them in the rape seed oil, sprinkle with a pinch of salt and remove them from the pan. Arrange the spring onion together with salad and avocado. Spread the sweet potato in rough pieces all over the salad.
- Fry the king prawns with thin slices of garlic in a hot pan and place them on top of the salad. Finally sprinkle the rest of the dressing over the salad and finish with some salt and pepper.