Summer’s coming – and so is picnic and BBQ time. So surprise your friends with this super easy “not-your-average-“potato salad: Squashy slices of sweet potato with fragrant, baked red onion and pumpkin in a refreshing lime-honey dressing. Rounded off by some crunchy pomegranate and sunflower seeds. This salad is well-balanced, easy to make and as colourful as a bouquet of flowers – and vegan if you substitute the honey with agave sirup.
For 1 big bowl (serves 5-6 people as a side salad)
Preparation time: 30 minutes
Stuff you need:
- 1 package of sweet potatoes (ca. 0.5kg)
- 1 thick slice of squash
- 2 red onions
- juice of 4 limes
- 4 tbs honey (or agave sirup for vegans!)
- 5 tbs olive oil
- seeds of 1 pomegranate
- salt, dried chili, fresh coriander leaves
Wash the sweet potatoes and cook them for 20 minutes. In the meantime, heat up your oven on 200° celsius. Cut the squash in little pieces and the onions in rings and put them into a fireproof bakeware. Sprinkle some oil on it, then put into the oven for 15 minutes.
Now it’s time for the dressing: Mix the honey with the lemon juice and salt. Trust your own taste and don’t stick to my suggested measures too strictly: find your own balance between sweet, sour and salty for the dressing. It should taste a bit too intense though, as the sweet potatoes will soak up the flavours. Add some chili flakes for a tangy flavour.
The sweet potatoes are done once you they fall off a fork when you try to lift them out of the cooking water. Cut them with the skin while they are still warm, mix them with the delicately smelling baked onions and squash and let stand for a few minutes. Wash and cut the pomegranate and the coriander in the meantime. Sprinkle on top. Finish off this beautiful dish with a handful of sun flower seeds. Enjoy!