Salad of sweet potato with cevichedressing

Peel the sweet potatoes and carrots. Cut them into thin slices with the food processor.

Boil the potato and carrot for 2 minutes and drain.

Grate the yellow skin of the lemon and squeeze out the fruit. Put the grater in a bowl. Cut the shallots into wafer-thin rings. Join the grater.

Add 4 tbsp lemon juice and the oil. If necessary, season with salt.

Cut the coriander leaves fine. Put half together with the chilli pepper with the grater and juice.

Place the potato and carrot on a plate. Pour the cevichedressing over. Garnish with the pomegranate seeds and the rest of the coriander leaves. Yummy! .