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Sweet potatoes with ricotta and pomegranate salsa
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 297
  • Fat about 15g
  • Carbohydrates about 33g
  • Protein about 7g
This is needed
This is needed for 4 people
To bake the sweet potatoes
  • 500 g sweet potato, cut into approx. 1 cm slices
  • 1 tbsp olive oil
  • 0.5 tsp salt
Pomegranate salsa
  • 0.25 pomegranate, seeds removed
  • 2 tbsp dried cranberries, finely chopped
  • 1 spring onion incl. green part, cut into thin rings
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.5 organic oranges, use grated zest only
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp liquid honey or maple syrup
To serve
  • 250 g ricotta
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And that's how it's done
And that's how it's done
To bake the sweet potatoes
Place the sweet potatoes on a baking tray lined with baking paper, brush with oil, season with salt. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool.
Pomegranate salsa
In a bowl, mix the pomegranate seeds with all the other ingredients up to and including the honey.
To serve
Plate up the sweet potatoes, top with the ricotta and salsa.