> 2 sweet potatoes
> 3.5 oz carrots
> 1 lemon (cleaned)
> 2 shallots
> 4 tbsp extra virgin olive oil
> 4 cilantro stalks
> 1 tsp chili pepper
> 4.5 oz pomegranate seeds
Peel the sweet potato and the carrots. Cut them into thin slices using the food processor.
Boil the potato and carrots for 2 min and drain.
Grate the lemon’s yellow skin and squeeze out the lemon. Put the zest in a bowl. Cut the shallots into razor thin slices. Add to the zest.
Add 4 tbsp lemon juice and the oil. Add salt to taste if desired.
Finely cut the cilantro leaves. Add half of it to the rasp and juice, along with the chili pepper.
Serve the potato and the carrot on a dish with the dressing poured over it. Garnish with pomegranate seeds and the remainder of the cilantro leaves.