A TOUCH OF GREEN
A break in the form of a light repast
SWEET POTATO SALAD WITH AVOCADO, FETA, AND PICKLED GREEN WALNUTS
455 g sweet potatoes 1 bulb fennel (thinly sliced) 2-3 avocados (1/4-inch slices) 2 cups arugula 1/4 cup mixed bean sprouts 6 pickled green walnuts 115 g feta cheese Dill Parsley Salt Black pepper
3/4 cup lemon juice 1/3 cup 2 tbsp. honey 1 garlic clove 2 tsp. salt Dill Walnut oil
1. Preheat oven to 180 degrees Celsius. Place sweet potatoes on a rack and bake for 45 minutes until tender. Let cool. 2. Peel potatoes and cut into 1/4-inch rounds. Set aside. 3. For the dressing, combine all ingredients in a blender and purée until smooth. Set aside two tablespoons for garnish. 4. In a medium bowl, toss the fennel and arugula in the remaining dressing. 5. On a large platter, arrange a layer of sweet potatoes topped with avocados and sprouts. Season with salt. 6. Take the dressed arugula and fennel and place on top of the first layer. 7. Garnish with walnuts, dill, parsley, pepper, and remaining dressing. Crumble a generous amount of cheese and serve immediately.