Sesame sweet potatoes with asparagus, peppers and lemon dressing

Ingredients for 4 servings:

• 1.2 kg sweet potatoes
• 12 stalk(s) asparagus, white
• 6 bell pepper(s), red
• 8 tbsp olive oil, finest
• ½ organic lemon(s), peel and juice
• 4 tbsp sesame seeds
• 1 tsp honey, plenty, replace with syrup for vegans
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegetarian, vegan also possible

Ideal as a side dish to pan-fried dishes such as duck breast, beef or chicken. Can also be made for larger quantities. Preheat the oven to 200°C (top/bottom heat). No fan/convection oven. Peel the sweet potatoes and cut into roughly 3cm chunks. Toss with a little olive oil to coat them lightly. Place on a baking tray and bake in the oven on the middle shelf for about 50 minutes. Peel the asparagus (green asparagus does not need to be peeled) and add to the sweet potatoes after 25 minutes with a little olive oil. Give the sweet potatoes a quick mix first. As soon as the asparagus is added to the sweet potatoes, add the sesame seeds and mix with the sweet potatoes and asparagus. Cut the bell pepper into bite-sized pieces and add to the sweet potatoes and asparagus after about 35 minutes. Give everything a quick mix again. For the dressing, mix the olive oil with the lemon zest and juice and honey and season with salt and pepper. If you like, you can add some fresh chili. After 50 minutes, remove everything from the oven and place it on a serving platter. Toss with the dressing and serve. I added a few splashes of the finest balsamic vinegar. It’s not just for the looks.