for 6 person

Aubergines & sweet potatoes

3	aubergines, cut lengthwise into slices approx. 5 mm thick
¼ tsp	salt
150 g	wholemeal flour
150 g	shelled ground almonds
1 ½ dl	Pro Montagna Bier Engiadinaisa Ambra
1 dl	soya drink
3 tbsp	white almond cream
2 tbsp	maple syrup
¼ tsp	salt
500 g	sweet potatoes, cut lengthwise into slices
1 tbsp	olive oil
4 tbsp	sesame seeds
1 tsp	sea salt

Apples

1 tbsp	olive oil
4	apples, sliced
1 tbsp	maple syrup
½ tsp	chilli flakes
1 pinch	cinnamon
a little	Himalayan salt
a little	pepper

Salad

5 tbsp	white balsamic vinegar
½	lime, use only the juice
2 tbsp	olive oil
3 tbsp	white almond cream
2 tbsp	maple syrup
1 tsp	onion powder
1 tsp	Himalayan salt
½ tsp	pepper, ground
450 g	baby spinach
260 g	edamame

To serve

200 g

frozen raspberries, roughly broken into pieces

How it's done

Aubergines & sweet potatoes

Salt the aubergines, leave to absorb for 30 mins., pat away the excess. To make the beer batter, combine the flour with all the other ingredients up to and including the maple syrup, season with salt. Dip the aubergines in the batter and place on a baking tray lined with baking paper. Wash the sweet potatoes in cold water, dry. Mix the olive oil, sesame seeds and sea salt in a large bowl, add the sweet potatoes, mix together and transfer to a baking tray lined with baking paper.

Bake for approx. 25-30 mins. in an oven preheated to 180 °C (fan) until the sweet potatoes and aubergines are golden brown.

Apples

Heat the olive oil, fry the apples over a medium heat with the maple syrup, chilli, cinnamon, salt and pepper until golden brown.

Salad

In a large bowl, combine the vinegar with all the other ingredients up to and including the onion powder, season. Add the spinach, mix carefully. Mix in the sweet potatoes and edamame.

To serve

Plate up the salad. Arrange the aubergines and apples on top of the salad, scatter the raspberries over the top.

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