Our crunchy salad with Micro Amaranth combines the fruity flavours of warm summer days and the earthy taste of golden autumn hours. And the linseed oil dressing? Provides you with valuable omega-3 fatty acids.
For the salad:
For the dressing:
Preheat the oven to 200°C (top and bottom heat). Wash the sweet potato and cut into small cubes.
In a bowl, marinate the sweet potato cubes with olive oil, salt and pepper. Then place on a baking tray and bake in the oven for 20-25 minutes. Leave to cool.
Harvest Salad and Micro Amaranth. Dice the avocado.
Wash the raspberries and mint. Afterwards, chop the mint.
Put all the ingredients for the salad in a bowl. In a separate bowl, mix the salad dressing and add to the salad just before serving.
Recipe provided by Tanith Schmelzeisen.
