Ingredients
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2 sweet potatoes
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3.5 oz carrots
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1 lemon (cleaned)
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2 shallots
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4 tbsp extra virgin olive oil
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4 cilantro stalks
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1 tsp chili pepper
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4.5 oz pomegranate seeds
Steps
1
Peel the sweet potato and the carrots. Cut them into thin slices using the food processor.
2
Boil the potato and carrots for 2 min and drain.
3
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.
4
Add 4 tbsp lemon juice and the oil. Add salt to taste if desired.
5
Finely cut the cilantro leaves. Add half of it to the rasp and juice, along with the chili pepper.
6
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.
