MAINS, SALADS

Figs / Carrots Salad on Sweet Potato with Fennel Puree

Hey Hey would you like come and play? Hi Guys I‘m back in my kitchen, in a

good mood and ready to show you another trick for creating such a yummy

salad. This is definitely not a boring dish and I can guarantee that if you love

creativity too, it will put a smile on your face.

 

Recipe:

1 small sweet potato

3 small figs

1 large carrot

 

Puree:

250g fennel

400ml milk of your choice

1 tbsp of smoked paprika

½ tbsp. of dry cardamom powder

salt and pepper

1 large spoon of coconut butter

 

Dressing:

1 grapefruit (approximately 200g)

90g walnuts

10g of fresh mint leaves

2 spoons of dark treacle

 

Method:

Salad:

First peel the sweet potato and make slices or cubes, again it’s up to you how

you prefer to plate it but I’m happy to show my way  Then roast the potato

at 180C till soft for approximately 25min.

Peel the carrots and use the peeler to make long strips, then finally chop the

figs for wedges.

 

Puree:

Cut the ends off the fennel, halve, remove the hard parts in the middle, chop

into chunky pieces and add to a small pot with the milk, paprika, cardamom,

salt and pepper. Bring on a low heat to the boil, cook till soft, then move to

your blender or mixer, add butter and blend it all together.

 

Dressing:

You will need a blender or mixer again. Put the walnuts in, squeeze the whole

grapefruit, add dark treacle and mint, and just blend it all together till it

reaches a very nice, smooth consistency.