Looking for a unique and healthy snack with a festive touch? These sweet potato slices with a fresh cucumber salad and a crunchy topping of XAVIES' Pure Toasted Nuts & Seeds are perfect for sharing. The combination of sweet, refreshing, and spicy flavors creates a surprising explosion. Perfect with an aperitif or as a colorful side dish. 🌿
This is what you need
- 1 long, narrow sweet potato, unpeeled but well scrubbed
- 1/3 cucumber, rinsed well, but unpeeled
- half a container of garden cress
- 1/4 apple, rinsed well, but unpeeled
- 1 small green chili pepper, seeds and ribs removed, finely chopped
- a thumb-sized bunch of chives, finely chopped
- 1 tsp lemon juice
- 2 to 3 tbsp sour cream
- 3 to 4 tbsp XAVIES' Pure Toasted Nuts & Seeds
- olive oil
- freshly ground black pepper and coarse sea salt
This is how you prepare it
Preheat the oven to 200°C.
Cut the sweet potato into slices about half a centimeter thick. Rub them with a little olive oil, freshly ground black pepper, and coarse sea salt, spread them out on a baking sheet, and roast them in the oven for 15 minutes, or until tender.
Cut the cucumber lengthwise into quarters and remove the seeds. Cut each piece lengthwise into thirds again and then into small cubes. Also dice the apple very small.
Toss the cucumber with the apple, chives, chili pepper, garden cress, lemon juice, 1 tsp olive oil and freshly ground black pepper and coarse sea salt.
Let the sweet potato slices cool slightly and then assemble the appetizers: Top a sweet potato slice with some cucumber salad, a dollop of sour cream and finally sprinkle with some granola.
