One day I was looking at a plate (on Bloomingdale’s site), and I decided that I needed to make a salad dedicated to that plate. So it happened. In 15 minutes, the salad was on the table ready to be admired and enjoyed. I absolutely love this salad and the others who ate it loved it too. I have said everything, so now it is time for you to decide. But if you love sweet potato and cumin and all the other things in the recipe, you will fall in love too.

potatoes:
3 tbsp olive oil
400 g peeled sweet potato, cut in very small cubes
1/2 tsp cumin
1/4 tsp smoked paprika powder
sea salt to taste

to serve:
12 broccollini, cut into small irregular pieces
1 tbsp lemon juice
zest of 1 organic lemon
2 avocados, sliced
1 small fennel, sliced very thinly
4 sun dried tomatoes in oil, cut into strips
80 g fresh goat’s cheese
4 tbsp mild extra virgin olive oil
freshly ground black pepper
sea salt to taste

Prepare

Heat oil in a pan and add potatoes, cumin, and salt. Fry on medium high heat until crunchy and tender. Add smoked paprika and remove the pan from the heat. Put the potatoes into a bowl. Add broccolini to the same pan (there should be some oil left but if not, add 1 tbsp) and fry for 2 minutes. Sprinkle with lemon juice and zest. Mix and sprinkle over the potatoes together with fennel, avocado, tomatoes, and goat’s cheese. Add freshly ground pepper and serve hot or cold.

Recipe and photo (Sony α6300): Signe Meirane
Plate: Bloomingville