1
Bring a pan of water to the boil. Halve the sweet potatoes lengthwise and boil them for about 15 minutes until tender. Scoop them out and allow the steam to escape.
2
Make garlic oil by mixing olive oil, pressed garlic cloves, salt and pepper. Cut the bottom off the asparagus. Coat the asparagus with garlic oil and use the remaining oil later on to coat the sweet potatoes.
3
Grill the asparagus and sweet potatoes on the BBQ. The asparagus is at its most tasty when al dente. As the sweet potatoes are pre-cooked they will be ready quickly.
4
Clean the pomegranate. You can do this easily by slicing the skin and breaking it into 4 parts. Release the seeds easily with your fingertips.
5
Prepare the salad. Wash and pull the lettuce apart. Arrange the sweet potatoes and green asparagus. Top with a little (vegan) mayonnaise, a pinch of ras el hanout, fresh mint leaves, and finally, sprinkle pomegranate seeds on top.
