Sweet Potato Toast with Avocado Pea Puree

Ingredients

• 300 g Sweet potatoes (1 small sweet potato)
• 100 g peas (frozen)
• 0.5 Avocado
• 2 tbsp lemon juice
• Salt
• Pepper
• chili flakes
• 1 Handful Field Salad
• 100 g Feta

Instructions

1. 1.

   Peel, wash, and slice the sweet potato into about 4-6 slices. Bake the slices in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 8-10 minutes.

2. 2.

   Meanwhile, cook the peas in boiling water for 3 minutes over medium heat. Then drain and let them drip. Scoop out the avocado flesh from the skin and puree it with the peas and lemon juice using a hand blender, and season with salt, pepper, and chili flakes.

3. 3.

   Wash and spin dry the field salad. Crumble the feta. Then remove the sweet potato slices from the oven, top them with field salad, spread the avocado-pea puree on top, sprinkle with feta crumbles, and garnish with chili flakes and serve.