Sweet potato salad with spinach and fennel

Name: sweet potato salad with spinach and fennel
Total time: 20 min
Yield: 5
Ingredients: 600 gram sweet potato; 4 tablespoon olive oil; 1 toe garlic; 1 tablespoon fresh rosemary needles; 1 tablespoon fresh thyme leaf; 1 fennel bulb; 1 yellow bell pepper; 0.5 juice of lemon; 100 gram fresh spinach; 12 black olives without pit

Ingredients

Directions

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.