MARINADE with Sunreef Yachts | Meat Free Monday Edition: Sales Team making Sweet potato salad

In today's epsiode of MARINADE: Meat Free Monday Edition we welcome Sunreef Yachts' Sales Department. The team will be making Roasted sweet potato salad with chickpeas and honey mustard sauce.

Together with Sunreef Yachts Eco brand ambassador Nico Rosberg, the company is taking part in a wonderful initiative launched by Paul McCartney that encourages people worldwide to reduce meat consumption to help the environment and have a healthier lifestyle.

If you feel inspired, prepare this dish yourself at home using the recipe below:

Roasted sweet potato salad with chickpeas and honey mustard sauce (4 portions):
- 3 mini romaine lettuce
- 2 red chicory
- 2 sweet potatoes
- 1 can of chickpeas
- 4 figs
- 300 g of cherry tomatoes
- 1 bunch of fresh coriander
- 80 ml of honey
- 80 ml of olive oil
- 80 ml of lemon juice
- 80 ml of mustard
- 1 clove of garlic
- Salt, pepper

Marinate the sweet potato in olive oil and wrap it in aluminum foil.
Bake at 180°C until the potato is soft in the middle. Let it cool down. Peel the potato and cut into cubes. Mix with chickpeas and season with salt and pepper. Use honey, mustard, lemon juice and olive oil to make a honey mustard sauce. Season it with salt and pepper. Cut the cherry tomatoes in half and the figs into 6 pieces. Place the lettuce leaves alternately with the chicory. Place the sweet potato with chickpeas, tomatoes and figs on top.
Pour the honey mustard dressing over the salad. Sprinkle with coriander.

Voilà!