Ingredients per serve
Method
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Oil, For Brushing
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Feta, crumbled 200.0 g
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Whole sweet potatoes 1750.0 g
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Heirloom tomatoes, sliced 1.0 kg
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Avocadoes 1750.0 g
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Cracked Black Pepper, To Serve
-
Extra Virgin Olive Oil, To Serve
-
Micro Herbs, To Serve
Preparation
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Method
- Cut sweet potato into long slices, about 2.5 cm thick. Brush with oil and bake until tender. Set aside to cool.
- Chop tomatoes and remove flesh from avocadoes.
- Top slices of baked sweet potato with chopped tomatoes, salt, cracked black pepper, and a drizzle of KNORR Hollandaise Sauce GF.
- Top once more with avocado, feta, salt, cracked black pepper and KNORR Italian Glaze with Balsamic.
- Drizzle extra virgin olive oil and garnish with a sprinkle of micro herbs to serve.
