one sweet potato
ground cumin and coriander
four small cooked beets
hundred grams salad mix
small bunch of basil
two handfuls roasted broad beans
one egg yolk
half cup of salad oil
mustard
half a lemon
Cut the sweet potato into chunks and toss with olive oil, cumin and coriander. Roast at 175 C for 45 minutes or until tender.
Put the egg yolk in the bottom of a small bowl and beat with a teaspoon of mustard. Vigorously whisk in one tablespoon of oil. Whisk in the rest of the oil a little at a time, ever enthusiastically, until the sauce becomes mayonnaise. Season with lemon juice and salt.
Cut the beets into pieces. Chop the basil once or twice. Crumble the broad beans. Toss everything with the salad greens and the dressing in a big bowl.
