Pirate bridal salad with goat cheese

Name: Pirate bridal salad with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g young leaf spinach; 100 g Baby salad mix; 1 ripe avocado; 1 Sweet potato (about 400 g each); 100 g Pecan kernels; 2 TABLESPOONS Rapeseed oil; 2 TABLESPOONS Panko (Asian breadcrumbs; alternatively breadcrumbs); 7-10 Tbsp salt, pepper; 125 g Raspberries; 2 TABLESPOONS liquid honey; 3 TABLESPOONS Raspberry vinegar; 4 TABLESPOONS Avocado oil; 150 g Fresh goat cheese

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

What a big haul! The spinach is thickly topped with golden-breaded diced sweet potatoes and precious nuts. Topped with a raspberry dressing.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g young leaf spinach
100 g Baby salad mix
1 ripe avocado
1 Sweet potato (about 400 g each)
100 g Pecan kernels
2 TABLESPOONS Rapeseed oil
2 TABLESPOONS Panko (Asian breadcrumbs; alternatively breadcrumbs)
7-10 Tbsp salt, pepper
125 g Raspberries
2 TABLESPOONS liquid honey
3 TABLESPOONS Raspberry vinegar
4 TABLESPOONS Avocado oil
150 g Fresh goat cheese

Directions

1
Sort the spinach and salad, wash and shake dry. Halve the avocado, remove the stone, remove the flesh from the skin and cut into slices. Peel and wash sweet potato, cut into cubes of about 1 cm.
2
Chop nuts. Roast briefly in a pan without oil, remove. Heat 2 tbsp. rapeseed oil in the pan. Fry the potato cubes for about 8 minutes while turning. Sprinkle with Panko and continue frying for 1-2 minutes. Season with salt and pepper.
3
Meanwhile, select the raspberries, wash them if necessary and whisk them with honey, vinegar, salt and pepper (the raspberries are slightly crushed by whisking). Fold in 4 tablespoons of avocado oil.
4
Arrange the prepared ingredients. Spread the goat's cheese in flakes and sprinkle with the raspberry dressing.