Salad of roasted sweet potatoes and walnuts with fresh mint

Ingredients for 1 servings:

• 2 large sweet potatoes
• 2 small onions, red
• ½ head of radicchio or red cabbage
• 100 g walnut halves, roughly broken
• 1 bunch mint, fresh
• 1 sprig(s) rosemary, the needles of which
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar or lemon juice
• 1 tbsp walnut oil
• chili powder
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

unbeatable combination

Peel the sweet potatoes and cut into bite-sized cubes. Peel the onions, quarter them, and slice them into thin strips. Combine them in a fireproof pan with about 3 tablespoons of olive oil, the rosemary sprigs, a good pinch of salt, and the roughly crushed walnut halves. Place in the oven at 200°C (top/bottom heat). After 25-30 minutes, everything will be nicely roasted. Let cool and toss with the finely shredded red cabbage or radicchio, the finely torn mint leaves, chili powder, apple cider vinegar, and walnut oil, if desired. Let it marinate briefly and serve while still lukewarm.