Salad of yellow grapes and sweet potato, black sesame, dill, lime, yellow cherry tomato and Anise Blossom, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 2 sweet potatoes
• A few sprigs of fresh dill
• Small bunch of white grapes without seeds
• Tray of yellow cherry tomatoes
• El Flamenco olive oil
• 1 lime
• Black sesame seeds
• Black pepper from the mill Coarse sea salt
• Anise Blossom

Salad:

• Peel the sweet potato, cut into cubes and cook in some salted water.
• Eat off and leave to cool.
• Cut the grapes and cherry tomatoes into two.
• Season with sea salt, black pepper, olive oil and lime juice.
• Mix everything and leave to marinate.

To finish off:

• Place the salad mix on each plate.
• Drizzle some olive oil over the preparation and sprinkle some sesame on top.
• Finish with sprigs of fresh dill and some Anise Blossom flowers.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 25 minutes
Techniques: boil, raw
Plate: Wild Moon dirty green plate
Recommended drink: White wine, Auxerrois - Valke Vleug wine estate, Scheldeland - Belgium