Baked Sweet Potato Salad with Sesame Vinaigrette

Preheat the oven to 200°C (convection). 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 lightly crispy and golden brown. Turn as needed in the oven.

Meanwhile, toast the pine nuts in a pan and 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 they turn golden brown. Cut the dried tomatoes into strips, and cut the snap peas diagonally into thin strips.

For the vinaigrette: peel and finely chop the shallot and garlic and 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 necessary to achieve the desired consistency.