Puffed sweet potato with hüttenkäse and green salad

Name: puffed sweet potato with hüttenkäse and green salad
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 sweet potato; 300 g frozen broad beans; 250 g frozen garden peas; 50 g pumpkin seeds; 3 bunch onion; 8 sundried tomatoes in oil; 400 g chilled hüttenkäse cheese; 75 g arugula; 2 el salad dressing balsamic

Salad with sweet potato from the oven filled with Hüttenkäse.

Ingredients

Kitchen Stuff

1 aluminium foil
1 colander

Directions

Preheat the oven to 200 ° C.
Clean the potatoes, halve in length and cross the cutting edge crosswise.
Wrap each potato half in aluminum foil and puff in the oven for about 30 minutes until tender.
Meanwhile, cook the frozen broad beans for 3 minutes. Add the frozen garden peas the last minute.
Put in a colander, rinse under cold running water and drain.
In the meantime, heat a skillet without oil or butter and toast the pumpkin seeds for 3 minutes. Leave to cool on a plate.
Cut the spring onions into rings and the tomatoes into strips. Mix together through the Hüttenkäse. Season with pepper and salt.
Mix the arugula with the broad beans, garden peas, half of the pumpkin seeds and salad dressing. Season with pepper and salt.
Remove the foil from the potatoes and spread the hüttenkäs mixture over it. Garnish with the rest of the pumpkin seeds. Serve with the salad.