Ingredients for 6 persons:
1 long, narrow sweet potato, unpeeled but well-scrubbed
1/3 cucumber, well rinsed, but unpeeled
half a container of garden cress
1/4 apple, well rinsed, but unpeeled
1 small green chilli pepper, seeds and seed membranes removed, finely chopped
a bunch of chives, about one thumb thick, chopped finely
1 tsp lemon juice
2 to 3 tbsp sour cream
3 to 4 tbsp XAVIES' Pure Toasted Nuts & Seeds
freshly ground black pepper and coarse sea salt
Preheat the oven to 200°C.
Cut the sweet potato into slices of about half a centimeter thick. Rub them with some olive oil, freshly ground black pepper and coarse sea salt, spread them on a baking sheet and roast them in the oven for 15 minutes.
Cut the cucumber lengthwise into 4 and remove the seeds. Cut each piece again lengthwise into 3 and then into small blocks. Cut the apple into very small cubes as well.
Mix 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 slices of sweet potato cool down a little and then put together the snacks: cover a slice of sweet potato with some cucumber salad, a dab of sour cream and finally sprinkle with some XAVIES' Toasted Nuts & Seeds.
You can do the preparations for this snack well in advance. Roast the potato slices and make the cucumber salad as follows: mix the apple with the lemon juice and set aside. Mix the cucumber with the other ingredients except the garden cress and salt. When your guests arrive, simply combine the apple and cucumber mixture with the herbs and some coarse sea salt.
Photo and recipe by Karolien of Karola's Kitchen .