Autumn Salad with Roasted Sweet Potatoes

Summary

Ingredients

For the salad:

• 250 g rocket
• 1 sweet potato (s)
• 4 cherry tomato (s), or 1 beefsteak tomato
• 1 shallot (s)
• 1 avocado (s)
• 1 teaspoon chilli flakes
• 3 teaspoons olive oil
• salt and pepper

For the dressing:

• 1 tablespoon mustard
• 1 teaspoon honey
• 2 teaspoons lemon juice
• 2 tablespoon olive oil
• 1 tablespoon water
• some salt and pepper

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Instructions

1. First, the sweet potato is washed thoroughly, cut into wedges and placed in an ovenproof dish. Then the columns are seasoned with the olive oil, chilli flakes, pepper and salt. Then mix well and bake in the oven at 200 ° C (convection) for 20 minutes.
2. Meanwhile, the dressing can be prepared. To do this, the mustard is first mixed with the lemon juice, honey, pepper and salt. Then there are olive oil and water.
3. The tomatoes are quartered, the avocado into wedges and the shallot into thin rings.
4. When the sweet potato wedges are ready, the salad can be arranged, add arugula to the plate and then simply spread the rest of the ingredients on top.
5. At the end, a little more of the honey mustard dressing is poured over it and the salad is ready.