1 tsp agave syrup
1 tbsp cooking oil
1 piece egg
180 g feta
4 leaf fresh basil
3 tbsp olive oil
2 pinch pepper (ground)
100 g raspberries
2 pinch salt
300 g sweet potatoes
2 tbsp white wine vinegar
Preheat the Tepan stainless steel grill to 200 °C.
Peel and grate the sweet potato. Add the egg, season with salt and pepper and mix well.
Heat and spread the oil on the Tepan stainless steel grill.
Spread the hash browns out on the grill and fry for about 5 minutes on each side until crispy.
Ingredients
300 g sweet potatoes, 1 piece egg, 1 pinch salt, 1 pinch pepper (ground), 1 tbsp cooking oil
Place all the ingredients in a tall container and blend with a hand blender.
Ingredients
50 g raspberries, 1 tsp agave syrup, 2 tbsp white wine vinegar, 3 tbsp olive oil, 1 pinch salt, 1 pinch pepper (ground)
Slice the feta, lay it on top of the hash browns and drizzle with dressing.
Garnish with basil and raspberries.
Ingredients
180 g feta, 4 leaf fresh basil, 50 g raspberries
745
20.99 g
53.57 g
43.12 g
