Sweet potato, cucumber, and zucchini carpaccio on lamb's lettuce

Ingredients for 2 servings:

• 300 g sweet potatoes
• 250 g cucumber(s) (organic)
• 1 m.-large zucchini, yellow
• 100 g lamb’s lettuce
• 50 g olive oil
• 30 g raspberry vinegar
• 1 tbsp mustard (honey mustard)
• 1 shallot(s)
• 2 cloves garlic
• 1 pinch(s) of sugar
• Salt
• Pepper, colorful, from the mill

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

A recipe for two

Place the sweet potato in cold water and, once boiling, simmer over low heat for 20 minutes. Add the zucchini (with skin on) to the potatoes for the last 2 minutes and cook. Drain the water and let the vegetables cool on kitchen paper. Peel the potato and zucchini and place in the freezer for 30 minutes; they will be easier to slice. Peel and finely dice the shallot and garlic, and place in a small jam jar with a screw lid. Add the oil, vinegar, mustard, sugar, salt, and pepper, close the jar, and shake vigorously. Wash, dry, and trim the lamb’s lettuce, then arrange it on large plates. Drizzle the lettuce with half of the vinaigrette. Grate the potato, zucchini, and cucumber (with skin on) into 3 separate bowls. Arrange the vegetable slices overlapping on top of the lamb’s lettuce. Then drizzle the remaining vinaigrette over the carpaccio. Hearty and delicious, an ideal heat-heat meal. Also very suitable as a starter.