Lamb's lettuce with roasted sweet potatoes

Ingredients for 2 servings:

• 200 g sweet potatoes
• salt water
• salt and pepper
• some oil for frying
• 100 g lamb’s lettuce
• ½ small onion(s), red, finely diced
• 1 tbsp Balsamic vinegar bianco
• 1 tbsp orange juice
• some mustard, medium hot
• some agave syrup
• 2 tbsp walnut oil
• 2 tbsp walnuts, roughly chopped, roasted
• 2 tbsp cranberries, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Trim, wash, and spin dry the lamb’s lettuce. Cook the sweet potatoes with their skins on in salted water, peel, and cut into approximately 1.5 cm cubes. Fry in heated oil until crispy on all sides, season with salt and pepper. Drain on kitchen paper and let cool slightly. Mix the balsamic vinegar and orange juice with salt, pepper, agave syrup, and mustard, then whisk in the oil. Toss the lamb’s lettuce with the sweet potato cubes, onions, and dressing, and season to taste. Serve sprinkled with walnuts and cranberries.