Radicchio Salad with Roasted Sweet Potatoes and Ricotta

Ingredients

• 2 sweet potatoes (400 g each)
• 3 tbsp olive oil
• 1 handful radicchio leaves
• 1 handful lamb's lettuce
• Salt
• Pepper
• a pinch cayenne pepper
• 1 tsp ground cumin
• 200 g ricotta
• 4 tbsp walnut kernels (15 g each)
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Peel and cut sweet potatoes into 3–4 cm pieces. Heat oil in a pan. Fry the potato pieces, turning occasionally, for about 10 minutes over medium heat.

2. 2.

   Meanwhile clean radicchio and lamb's lettuce, rinse, and dry. Slice radicchio into strips and arrange both salads on plates.

3. 3.

   Season the sweet potatoes with salt, pepper, cayenne pepper, and cumin, then place them on top of the salad. Break ricotta into chunks and add. Roughly chop walnuts. Drizzle balsamic vinegar over the salad and sprinkle with chopped nuts.