for 4 people

To bake

4	sweet potatoes (approx. 300 g each)

Ricotta

250 g	ricotta
¼ tsp	sea salt
a little	pepper

Herb salad

2 tbsp	olive oil
3 tbsp	red wine vinegar
40 g	pumpkin seeds, roasted, coarsely chopped
½ bunch	coriander, leaves torn off
½ bunch	dill, torn into pieces
½ tsp	ground coriander seeds
½ tsp	ground cumin
½ tsp	smoked paprika
¼ tsp	sea salt

How it's done

To bake

Place the sweet potatoes on a baking tray.

Approx. 50 mins. in the centre of an oven preheated to 200 °C. Remove.

Ricotta

Place the ricotta in a bowl, whisk until smooth, season.

Herb salad

Mix the oil and vinegar in a small bowl. Add the pumpkin seeds and all the other ingredients up to and including the fleur de sel, mix.

To serve

Slice the sweet potatoes down the middle, pull apart slightly. Make a well using a tablespoon. Top with the ricotta and herb salad.

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