For the dressing, simply mix all ingredients in a little bowl and stirr until the mustard dissolves. Pour over the salad and mix in well.
Finally, fold in half of the sunflower seeds and sprinkle the rest over the finished salad. You can also sprinkle it with some sliced spring onion for a bit of green. 💚
*You can also use cashews or pine nuts.
**Of course, you can also boil the sweet potato in water for 5-10 minutes, but more vitamins will be preserved with steaming and the sweet potato cubes have a better consistency for a salad (not as mushy).
The salad tastes best on the day of preparation. But you can keep it in the fridge in an air-tight container for 1-2 days.
I always choose organic produce whenever possible. It‘s not only much better for my health (and yours, too), but also for our environment. 🌍💫💚
Inspired & adapted from Fee ist mein Name.