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INGREDIENTS FOR SALAD
- 400 g raw peeled shrimp
- 150 g mixed salad leaves
- 50 g sprouted radish seeds
- 2 large sweet potatoes
- 2 larger apples
- 1 red onion
- 1/2 lemon
- A few sprigs of parsley
- A few mint leaves
- 1 tablespoon extra virgin olive oil
- Pepper
- Salt
INGREDIENTS FOR DRESSING
- 125 g Alpro plain yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon curry powder
- Salt
- Freshly crushed pepper
INSTRUCTIONS
- 1First, prepare our delicious dressing so it can rest and all the flavors can blend beautifully. Mix Alpro plain yogurt with apple cider vinegar, mustard, and olive oil. Season with pepper, salt, and curry powder.
- 2Preheat the oven to 200°C. Peel the sweet potatoes and cut them into larger pieces. Spread them on a baking sheet, drizzle with olive oil, season with pepper and salt, and bake until soft - about 20 minutes.
- 3Season the cleaned shrimp with salt and pepper. Then lightly grill them or add them to the oven and bake together with the sweet potatoes. Keep them warm until serving.
- 4Slice the apples and drizzle with lemon juice. In a large salad bowl, mix salad leaves, chopped herbs, sweet potatoes, and apples. Serve with curry dressing and grilled shrimp.
