Roasted sweet potato cubes with king oyster mushrooms and romaine grapefruit salad

Ingredients for 2 servings:

• 400 g sweet potatoes
• 4 large king oyster mushrooms
• 2 romaine lettuce hearts
• 1 pink grapefruit(s)
• 1 tsp mustard
• 1 tsp honey
• 1 tbsp fruit vinegar
• 1 tbsp sunflower oil
• Pepper (herb pepper mixture)
• some salt
• 2 tbsp olive oil
• 1 sprig of rosemary
• some ghee or clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian feast

Preheat the oven to 200°C (top/bottom heat). Peel the sweet potatoes, cut into small cubes, and place in a shallow baking dish. Toss the potato cubes with 2 tablespoons of olive oil and a little herb pepper, add a sprig of rosemary, and bake in the preheated oven for about 30 minutes. Carefully turn the potatoes occasionally. In the meantime, wash and sort the lettuce leaves, then cut into bite-sized pieces. Leave 4 larger leaves and set aside. Halve 1 grapefruit, cut all the way around between the skin and the flesh with a sharp knife, remove the flesh from the dividing walls, and set aside (if you like, drizzle the fruit pieces with a little honey). For the salad dressing, thoroughly mix 1/2 teaspoon salt, 1/2 teaspoon herb pepper mix, 1 teaspoon honey, 1 teaspoon mustard, 1 tablespoon each of vinegar and oil, and set aside. Cut the oyster mushrooms lengthwise into nice slices. Shortly before the potatoes are finished cooking, heat a little ghee in a nonstick pan, add the oyster mushroom slices, sprinkle with a little herb pepper, and fry on both sides. To serve, arrange the remaining lettuce leaves on each plate to form a nest (if necessary, trim the lower ribs of lettuce slightly to help the leaves sit better on the plate). Then, pile the prepared salad on top, scatter the grapefruit segments on top, and drizzle with the salad dressing. Add the fried sweet potato cubes and oyster mushrooms (add a little salt to the potatoes if desired) and serve immediately.