Leaf salad with chilli and sweet potato vinaigrette

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 150 g Sweet potato
  • 1 TEASPOON + 5-6 tablespoons oil
  • 4 discs (15 g each) Black Forest ham
  • 1 chili pepper
  • 5-6 Tbsp pale balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 100 g Mushrooms
  • 125 g Baby leaf salad mix

Directions

  1. 1

    Peel, wash and cut the sweet potatoes into very small cubes. Brush a pan with 1 teaspoon of oil. Leave the slices of ham in it, crispy in portions, take them out

  2. 2

    Add 1 tablespoon of oil to the hot ham fat and heat. Fry the potato cubes for about 10 minutes while turning them until soft. Meanwhile clean, wash, cut and core the chillies. Finely chop the pod

  3. 3

    Deglaze potato cubes with 5 tbsp vinegar and 75 ml water, bring to the boil briefly, season with salt, pepper and sugar. Put potato cubes with liquid in a bowl, stir in chilli, crush everything coarsely with a fork and let it cool down

  4. 4

    Clean and clean the mushrooms and slice or cut them crosswise. Sort the salad and wash if necessary. Stir 4-5 tablespoons of oil into the potato mixture, season again with salt, pepper, sugar and possibly vinegar. Halve the ham slices or break them into large pieces. Carefully mix salad, mushrooms, ham and vinaigrette in a bowl and serve

  5. 5

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
200 kcal
CARBS
8 g
FATS
16 g
PROTEINS
6 g

Categories & Tags

Appetizer