Sweet potato, tomato, and pepper salad with chicken liver sausage

Ingredients for 1 servings:

• 200 g sweet potatoes
• 3 tbsp rapeseed oil
• 1 clove(s) garlic clove(s), confit
• 3 thyme sprigs, dried
• Salt
• Pepper, green, from the mill
• 80 g cherry tomatoes
• 100 g poultry liver sausage
• 1 bell pepper(s), green
• 2 tbsp balsamic cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Singles Dinner No. 194

Preheat the oven to 180 degrees Celsius (convection oven). Peel and dice the potatoes. In a bowl, combine the oil with the softened garlic clove, salt, pepper, and the crumbled thyme leaves. Marinate the potato cubes in the oil and spread them on a baking sheet lined with parchment paper. Cook the potatoes on the middle rack for about 15 minutes, then remove and let cool. Add the halved tomatoes, diced meatloaf, and the cleaned and finely diced bell pepper to the marinade bowl and mix. Fold in the cooled potato pieces and season with salt and pepper to taste. Arrange the salad on a plate, drizzle with the balsamic vinegar, garnish, and serve. Approx. 750 kcal per serving