Recipe
Sweet Potato Salad with Lime
45 min
4 Persons
670 kcal / 2810 kj per serving
15 g protein
30 g fat
77 g carbs
Ingredients
| 4 | American sweet potatoes (1200 g) |
| 1 | lime |
| 6 tbsp | olive oil |
| Salt and pepper | |
| 200 g | chanterelles |
| 1 bunch | green onions |
| 30 g | pine nuts |
| 50 g | rockets |
| 50 g | dried cranberries |
| 4 tbsp | sweet mustard |
| 150 g | feta cheese |
Preparation
- Peel sweet potatoes, cut into quarters and slice them. Mix sweet potato slices with 2 tbsp olive oil, lime zest, salt, and pepper and place on a tray covered with a sheet of baking parchment. Bake in the preheated oven for 20 minutes (electric stove: 200 °C/ circulating air: 180 °C).
- Wash chanterelles and cut in halves. Wash and cut green onions in rings. Heat oil in a pan and roast mushrooms and green onions gently, add pine nuts and briefly roast all together. Season with salt and pepper to taste. Wash and sort rocket.
- For the dressing, mix mustard with lime juice and the remaining olive oil and season with salt and pepper to taste.
- Dress four plates or a large platter with the ingredients prepared. Scatter feta cheese in chunks and cranberries over the vegetables. Drizzle the dressing on top.