Apple Sweet Potato Salad with Walnuts

Ingredients

• 2 Sweet potatoes
• Pepper
• 4 tbsp olive oil
• 150 g arugula
• 2 stalks celery
• 3 stems Parsley
• 4 tbsp Lemon juice
• 0.5 tsp medium-hot mustard
• Salt
• 0.5 tsp honey
• 2 tart apples
• 80 g walnut kernels

Instructions

1. 1.

   Wash the sweet potatoes thoroughly, pat dry, cut them lengthwise in half and slice into 1 cm thick rounds. Spread on a baking sheet lined with parchment paper, season with pepper and drizzle with 2 tbsp olive oil. Roast in a preheated oven at 210 °C (fan 190 °C; gas: level 2–3) for about 15 minutes until just tender.

2. 2.

   Meanwhile wash the arugula and spin dry. Wash, trim and slice the celery into rounds. Wash the parsley, shake off excess water and roughly chop.

3. 3.

   Whisk lemon juice, mustard, salt, pepper and honey together to make a vinaigrette, then whisk in the remaining olive oil. Wash the apples, halve them, remove cores and cut the flesh into thin slivers. Toss with the vinaigrette.

4. 4.

   Arrange the sweet potato rounds on four plates, top with arugula, celery slices and apple slivers, drizzle with vinaigrette and sprinkle walnut kernels over the top.