Autumn salad with roasted sweet potatoes

Ingredients for 3 servings:

• 250 g arugula
• 1 sweet potato(s)
• 4 cherry tomatoes or 1 beef tomato
• 1 shallot(s)
• 1 avocado(s)
• 1 tsp chili flakes
• 3 tsp olive oil
• salt and pepper
• 1 tbsp mustard
• 1 tsp honey
• 2 tsp lemon juice
• 2 tbsp olive oil
• 1 tbsp water
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, wash the sweet potato thoroughly, cut it into wedges, and place it in an ovenproof dish. Season the wedges with olive oil, chili flakes, pepper, and salt. Mix well and bake in the oven at 200°C (fan oven) for 20 minutes. Meanwhile, prepare the dressing. First, mix the mustard with the lemon juice, honey, pepper, and salt. Then add the olive oil and water. Quarter the tomatoes, slice the avocado, and finely slice the shallot. Once the sweet potato wedges are ready, assemble the salad. First, add the arugula to the plates, then simply divide the remaining ingredients between the wedges. Finally, drizzle with some of the honey-mustard dressing, and the salad is ready.