Prep time 15 mins Cooking time 8 mins Serves 4 1 egg yolk 2 1/2 tsp finely chopped fresh ginger 2 tbsp white vinegar 1 tbsp Dijon mustard 6 tbsp olive oil 700g sweet potatoes, peeled and cut into 5mm-thick slices 200g mixed salad leaves 2 ripe avocados, peeled, halved, pitted and cut into thick slices 1 bunch fresh oregano, sprigs picked 1 To prepare the dressing, whisk egg yolk, ginger, white vinegar and mustard in a bowl. Add a little of the oil and whisk until combined. Gradually add the remaining oil, a few drops at a time, until the mixture is thick. Season with salt and pepper. 2 Grill the sweet potatoes on medium high heat, for 4 minutes on each side, or until tender and slightly charred. Set aside to cool. 3 When ready to serve, create a bed of grilled sweet potatoes, top with salad leaves, avocado and oregano. Drizzle with prepared dressing and serve immediately.