ingredients

 

2 4 6 8 Servings

• 50 grams crème fraîche

• 2 sweet potatoes

• 1 red pepper

• 1 yellow pepper

• 100 grams sugar snaps

• 0.5 bunch fresh tarragon

• 0.25 lemon

• 50 grams OR 2 handfuls mixed leaf salad

• 1 teaspoon wholegrain mustard

• 2 teaspoons avocado oil

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• large mixing bowl

• mug

• colander

• vegetable peeler

instructions

 

1. Set the grill to high.

2. In the medium saucepan boil water for the sweet potatoes.

3. Peel and slice 2 sweet potatoes into 1cm discs, discarding the top and the tail. Boil for 7-8 minutes, until soft.

4. Meanwhile, cut the red and yellow peppers in half, de-seed and place them under the grill for 8 minutes until they start blistering.

5. In the small saucepan boil water for the sugar snaps and cook them for 2 minutes. Drain and place them in the mixing bowl.

6. Roughly chop the tarragon and to the bowl.

7. To make the dressing in the mug combine:
- 1 teaspoon of wholegrain mustard 
-  2 tablespoons of cr?me fraiche 
-  Juice from ? of the lemon. Set the dressing aside.
 

8. Remove the peppers from under the grill and cut lengthways into strips. Place them in the bowl together with sugar snaps and tarragon. Pour over ? of the dressing and gently toss everything in it.

9. Drain the potatoes.

To serve - Divide the mixed salad between two plates. Drizzle with avocado oil. Arrange the slices of sweet potatoes on the leaves and scoop the mixture from the bowl on top. Drizzle the potatoes with the reminder of the dressing.