2 |
sweet potatoes, scrubbed but not peeled, (about 300-350 g each) |
1 |
ripe avocado, flesh sliced |
1 |
small fennel bulb, cored and thinly sliced |
2 tablespoons |
chopped walnuts |
2 tablespoons |
chopped dill pickles |
1 large handful |
mache leaves, washed, (see glossary) |
2 tablespoons |
dill leaves, washed |
1 tablespoon |
flat-leaf parsley leaves, washed |
50g |
pecorino or hard salted ricotta, (see glossary) |