Colorful salad with green beans and roasted sweet potato

Roasted sweet potato cubes

1. Peel and finely dice the garlic and place in a bowl.
2. Add the vegetable oil, salt and pepper and mix well.
3. Peel and dice the sweet potato and mix with the marinade.
4. Spread the sweet potato cubes flat on a baking tray.
5. Bake the sweet potato cubes in a preheated oven at 180° for approx. 15 minutes until al dente.
6. Spread the pumpkin seeds without oil on a baking tray and toast in the oven for approx. 5 minutes.

Green bean seeds

1. Fill a small saucepan one third full with water and salt the water.
2. Bring the water to the boil.
3. Cook the beans in the boiling salted water with the lid open for approx. 2 minutes.
4. Drain the beans and rinse with very cold water.

Mustard and honey dressing

1. Mix the mustard with the honey and vinegar.
2. Gradually whisk in the pumpkin seed oil until the dressing is creamy.
3. Season the dressing to taste with salt and pepper.

Colorful salad

1. Arrange the washed and dried baby leaf lettuce on plates.
2. Drizzle the dressing over it.
3. Top the salad with the green bean seeds, roasted sweet potato cubes and roasted pumpkin seeds.