Sweet potato salad with fennel and oranges

Ingredients for 4 servings:

• 2 sweet potatoes
• 1 fennel bulb(s)
• 1 onion(s), red
• 2 oranges
• ½ cup vegetable broth
• 1 tbsp olive oil
• 150 ml natural yogurt
• ½ lemon(s)
• 1 bunch of dill
• 1 pinch(s) of sugar
• some pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash, peel, and roughly dice the sweet potatoes. Trim the fennel, removing the stalk and green parts, and roughly slice the bulb, then finely dice these. Peel, trim, and finely dice the red onion. Peel and peel the oranges completely, then carefully cut out the segments between the membranes. Rinse the dill, spin it dry, and finely chop it, setting some aside for garnish later. Halve the lemon, squeeze one half, and collect the juice. Cook the sweet potatoes and fennel in a pot of water for about 5 minutes until al dente. Drain the cooking water, rinse the diced vegetables in cold water, and place them in a large bowl. Add the olive oil to the pot, heat, and sauté the diced onion until golden brown. Then deglaze with the vegetable stock, mix, and let it stand and cool slightly. In a measuring jug, combine the yogurt with the lemon juice, dill, sugar, and a pinch of pepper to make a dressing. Add the onions to the sweet potatoes and fennel in the bowl and mix everything well but gently. Now add the yogurt dressing to the potato salad and gently fold it in. Serve the potato salad on plates, top with the orange segments, and sprinkle with some dill. Serve immediately.