Avocado and sweet potato salad

Ingredients for 6 servings:

• 800 g sweet potatoes
• 3 avocados, ripe but still firm
• 5 spring onions
• 6 stalks of parsley, flat
• 2 chili peppers, green
• ½ bunch coriander leaves
• 2 tbsp lime juice
• 60 g butter
• 50 ml pineapple juice
• 4 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the sweet potatoes, and cut into finger-thick slices. Boil the potatoes in salted water for 3 minutes, then drain and allow to cool. Pat the slices dry. Heat butter in a pan and fry the sweet potatoes over medium heat until crispy. Remove and drain on kitchen paper. Pick and chop the parsley and coriander leaves. Halve, deseed, and roughly chop the chili peppers. Finely purée the herbs and chili peppers in a tall jug with 1 tablespoon of lime juice, pineapple juice, and olive oil. Season the dressing with salt and pepper. Halve the avocados, remove the stones, and scoop out the flesh from the skin using a tablespoon. Cut the flesh into wedges and drizzle with the remaining lime juice. Trim, wash, and slice the spring onions. Mix the spring onions and avocados with the dressing. While still warm, fold the sweet potato slices into the salad.