Avocado sweet potato salad

Name: Avocado sweet potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1/2 TABLESPOON ground cumin and coriander; 1 TEASPOON Chili Flakes; 1 TABLESPOON demerara sugar; 7-10 Tbsp salt, pepper; 2 Organic lemons; 4 TABLESPOONS Olive oil; 1 kg Sweet potatoes; 2 Avocado; 1 head Rocket salad; 1/2 bunch Mint; 1 TABLESPOON Tahini (sesame paste); 1 TEASPOON liquid honey; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
1/2 TABLESPOON ground cumin and coriander
1 TEASPOON Chili Flakes
1 TABLESPOON demerara sugar
7-10 Tbsp salt, pepper
2 Organic lemons
4 TABLESPOONS Olive oil
1 kg Sweet potatoes
2 Avocado
1 head Rocket salad
1/2 bunch Mint
1 TABLESPOON Tahini (sesame paste)
1 TEASPOON liquid honey
baking paper

Directions

1
Peel and finely chop the garlic. Wash the lemons hot, rub dry, finely grate the peel and squeeze the juice. Mix cumin, coriander, chilli flakes, garlic, sugar, 1 teaspoon salt, 1 tablespoon lemon juice, lemon peel and oil to make a spice oil. Peel sweet potatoes and cut them into cubes of about 3 cm. Mix thoroughly in a bowl with the spice oil. Place the sweet potatoes on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-30 minutes.
2
Halve the avocado, stone it and remove the flesh from the skin. Cut into large pieces and sprinkle with 1 tbsp. lemon juice. Clean romaine lettuce, cut into strips, wash and spin dry. Wash mint, shake dry, pluck leaves from the stems and cut into strips.
3
For the dressing, mix Tahini, 2 tablespoons lemon juice, 50-60 ml water and honey, season with salt and pepper. Remove the tray from the oven, let the sweet potatoes cool lukewarm. Mix the salad ingredients in a large bowl, drizzle with the dressing and serve immediately.