Buy all ingredients right below the recipe
Ingredients
- 1 kg sweet potato
- 1 pc shallot
- 50 g pine nuts
- 1 pc garlic clove
- 1 pc corn cob
- 60 ml sesame oil
- 100 g sun-dried tomatoes
- 15 ml red wine vinegar
- 200 g sugar snap peas
- 5 g mustard
- 15 ml extra virgin olive oil
- 2 g fine table salt
- 1 g ground black pepper
Method
- 1Preheat the oven to 200°C (fan-assisted). Cut the sweet potatoes into bite-sized pieces, spread them on a baking sheet, and drizzle with olive oil. Season with salt and pepper and bake for about 20 minutes until slightly crispy and golden brown. Turn as needed.
- 2Meanwhile, toast the pine nuts in a pan, then remove them from the pan. Cut the corn kernels from the cob and sauté them in the same pan with a little oil until golden brown. Cut the sun-dried tomatoes into strips, and slice the sugar snap peas diagonally into thin strips.
- 3For the vinaigrette: peel and finely chop the shallot and garlic, then place them in a screw-top jar with sesame oil, red wine vinegar, and mustard. Shake vigorously and season with salt and pepper. Add water if needed to achieve the desired consistency.
- 4Combine the baked sweet potatoes and sugar snap peas with the vinaigrette. Garnish with pine nuts, corn, and sun-dried tomatoes.
