1 tsp Agave syrup
180 g Feta
2 pinch Freshly ground pepper
1 piece Large sweet potato (approx. 300 g)
3 tbsp Olive oil
100 g Raspberries
2 pinch Salt
2 tbsp White wine vinegar
Peel, wash and grate the sweet potato. Add an egg, season with salt and pepper and mix well. Heat the Tepan stainless steel grill to 200 degrees and fry the sweet potato in oil until crispy on both sides.
Ingredients
1 piece Large sweet potato (approx. 300 g), 1 pinch Salt, 1 pinch Freshly ground pepper
Make the dressing using a chopper or hand blender: Puree the raspberries with the agave syrup, white wine vinegar, olive oil, salt and pepper, season to taste.
Ingredients
50 g Raspberries, 1 tsp Agave syrup, 2 tbsp White wine vinegar, 3 tbsp Olive oil, 1 pinch Salt, 1 pinch Freshly ground pepper
Slice the feta, lay on top of the hash browns and drizzle with dressing. Garnish with fresh herbs and raspberries.
Ingredients
180 g Feta, 50 g Raspberries
558
16.15 g
43.31 g
24.50 g
