Page 21 - EON Edible Garden Manual

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SALAD
3 sweet potatoes
1 cup cherry tomatoes or 3 large tomatoes
1 tablespoon oil
Pinch salt
Pinch pepper
150 grams of garden greens
(Lettuce, baby spinach, parsley etc)
1 avocado
125 grams feta cheese
2 hard-boiled eggs
DRESSING
3 tablespoons of honey
2 tablespoons red vinegar
1 tablespoon oil
SWEET
POTATO
SALAD
THIS MEAL SERVES
FOUR PEOPLE
SALADS
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Preheat oven to 200 degrees
(or if no oven, pan fry on low heat in oil until soft).
2. Place sweet potato on baking paper
and drizzle with oil, salt and pepper
and bake for 25 minutes until golden
brown.
3. Boil the eggs in a small saucepan
of water for 6-7 minutes. Set them
aside to cool or run under cold water.
Peel the shell and cut into halves or
quarters.
4. Put the garden greens on a plate
then the sweet potato. Then sprinkle
avocado, feta cheese and eggs over
them.
5. Put honey, vinegar and olive oil in a
jar with a lid and shake.
6. Pour dressing over salad and serve.
4x
20