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Sweet potato salad with corn, carrots and croutons

Sweet potato salad with corn, carrots and croutons

Enjoy a delicious salad with baked sweet potato and corn, paired with sweet and sour carrots and sourdough bread croutons.

Ingredients

  • 2 sweet potatoes
  • 2 corn cobs (with husks)
  • 4 carrots, cleaned and halved
  • 4 tbsp olive oil
  • 4 tbsp natural vinegar
  • 2 tbsp cane sugar
  • 1 loaf of sourdough bread (baguette)
  • Rocket and East Indian cherry leaves

Preparation

  • 1
    Preheat the oven to 200 °C.

  • 2
    Wrap the sweet potatoes in aluminium foil and bake them in the oven for 50 min. Let them cool them, then loosen the inside of the potato.

  • 3
    Roast the corn cobs, still in their husks, covered, in the oven for about 30 minutes until tender on the thick bottom of a pan. Turn the cobs occasionally.

  • 4
    Let the corn cobs cool, then cut the corn kernels off the cobs. In a large pan with a lid, prepare a sweet-sour “sauce” from the vinegar, sugar and a splash of water. Sauté the carrots in this until tender.

  • 5
    Cut the sourdough bread into croutons and brown them in the oven with olive oil and sea salt at 170 °C.

  • 6
    Arrange all these ingredients on a platter and garnish with rocket and East Indian cherry leaves. Drizzle the sweet and sour “sauce”, olive oil, salt and pepper on top.

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