Shrimp Salad with Curry Dressing

First, prepare the dressing so it can infuse well. Mix 125 g soy yogurt with 15 ml apple cider vinegar, 15 g honey mustard, and half of the olive oil (15 ml). Season everything with 8 g curry powder, a pinch of salt, and freshly ground pepper.

Preheat the oven to 200 °C. Peel the sweet potatoes (batatas) and cut them into bite-sized pieces. Spread the pieces on a baking sheet, drizzle with the remaining olive oil (15 ml), season with salt and pepper, and bake for approx. 20 minutes until soft.

Season the cleaned shrimp with salt and pepper. Briefly grill them in a pan or add them to the sweet potatoes in the oven for the last few minutes. Keep warm until serving.