Warm Baked Sweet Potato Salad with Portobello Mushrooms
2 servings
45 minutes
This warm salad is a vibrant representative of Peruvian cuisine, where traditions blend with the richness of natural ingredients. Baked sweet potato adds sweet caramel notes to the dish, while portobello mushrooms give it a rich, earthy flavor. Crispy green beans refresh the texture, and tatsoi leaves add a delicate herbal touch. The vinaigrette with lemon, mustard, and honey harmoniously ties the components together, creating a balance between sweetness, acidity, and spiciness. This salad not only surprises with its original taste but also warms the soul with its warm presentation. It is perfect for a cozy dinner when you crave something unusual yet light and nutritious. Nasturtium flowers complete the composition by adding an exquisite note and festive appearance. An ideal dish for lovers of bold gastronomic solutions!
1
Peel two medium-sized sweet potatoes, cut them into cubes, and place them on a baking sheet. Drizzle with two tablespoons of olive oil, sprinkle with salt and pepper, and add a couple of rosemary sprigs and halved garlic cloves. Bake in the oven at 180 degrees for half an hour, stirring occasionally. Remove the rosemary sprigs from the cooked sweet potatoes.
- Sweet potato: 2 pieces
- Extra virgin olive oil: 7 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Fresh rosemary: 2 pieces
- Garlic: 6 cloves
2
Cut the beans and add them to boiling salted water. Cook for 5 minutes, then drain the water.
- Green beans: 150 g
3
Wash and clean portobello mushrooms (they can be replaced with champignons), remove the skin from the caps. We only need the caps. Slice them and fry in olive oil over high heat for 5 minutes.
- Portobello mushrooms: 200 g
- Extra virgin olive oil: 7 tablespoons
4
Prepare the sauce. Combine 4 tablespoons of olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper. There are two ways to make vinaigrette sauce. The first is to put all the ingredients in a jar and shake well. The second is to combine the ingredients in a bowl and whisk the sauce well; the emulsion will thicken.
- Extra virgin olive oil: 7 tablespoons
- White wine vinegar: 1 tablespoon
- Lemon juice: 1 tablespoon
- Wholegrain mustard: 2 teaspoons
- Honey: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Serve two portions on two separate plates. Place warm sweet potato, sautéed mushrooms, beans, tatsoi leaves (can be replaced with young spinach leaves or crispy romaine), drizzle with sauce, and garnish with nasturtium flowers.
- Sweet potato: 2 pieces
- Portobello mushrooms: 200 g
- Green beans: 150 g
- Tatsoi: 1 bunch
- Extra virgin olive oil: 7 tablespoons
- Nasturtium flowers: to taste
