Sweet Potato Salad with Oranges

Ingredients

• 500 g Sweet potatoes
• 2 red onions
• olive oil
• Salt
• Pepper (freshly ground)
• 250 g green beans
• 1 cucumber
• 1 red oakleaf lettuce
• 3 oranges
• 2 tbsp wine vinegar
• 75 ml vegetable broth
• 2 tbsp freshly chopped herbs (parsley and mint)
• 1 tsp Honey
• 1 handful mint

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Let cool and cut into cubes. Peel and roughly dice the onion. In a non-stick pan, brown the potatoes in 2-3 tbsp hot oil for about 10 minutes until golden brown. Add onions during the last 5 minutes and season with salt and pepper.

2. 2.

   Wash, trim, and cook the beans in salted water for about 8 minutes until tender. Drain and mix into the potatoes while still warm.

3. 3.

   Wash the cucumber, cut off ends, quarter lengthwise, deseed and chop into pieces. Strip the lettuce leaves, shake dry, and tear into smaller pieces. Fillet two oranges and squeeze juice from a third orange. Whisk together vinegar, broth, herbs, and 4-5 tbsp oil; season with salt, pepper, and honey.

4. 4.

   Arrange the potato‑vegetable mixture on a plate or in bowls along with cucumber, lettuce, mint, and orange fillets. Drizzle with dressing and serve.