Sweet potato salad with spinach and fennel

Clean the sweet potatoes under running water and cut them into cubes. Slice the rosemary. Heat half of the olive oil in a frying pan and gently fry the garlic.

Scoop the sweet potato cubes with rosemary, thyme, salt and freshly ground black pepper. Sprinkle 2 tablespoons of water over it and smother the sweet potato covered in 8-10 minutes.

Meanwhile, halve the fennel bulb and cut off the stalks. Cut the pieces of tuber into wafer-thin strips. Cut the peppers in quarter lengthwise and remove the seeds. Cut the pieces of pepper in width into thin strips.

Spoon the sweet-potato mixture into a large bowl and sprinkle the lemon juice and the rest of the olive oil over it. Allow to cool. Then pour in the spinach, fennel, peppers and olives.