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



  • 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

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Frank Fol – The Vegetables Chef®


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