For the sweet potato halves: 2 medium sweet potatoes 2 tablespoons of olive oil 1 teaspoon herbal mixture (e.g. Herbs of Provence) Sea salt 1/2 jar of chickpeas (approx. 125 g) 1 level teaspoon smoked paprika OR paprika, sweet 3 tablespoons of olive oil
For the lemon asparagus: 6 stems of green asparagus 1 tablespoon of olive oil 1 organic lemon
For the wild garlic yoghurt: 200 g soy yoghurt (natural) 50 g fresh wild garlic Freshly ground pepper Sea salt
Preheat oven to 180 C degrees Circotherm.
Wash sweet potatoes thoroughly and halve lengthwise.
In a bowl, mix the herb mixture with olive oil and brush the cut surfaces of the sweet potatoes with a brush. Season with salt as well. Place the sweet potato halves on a baking tray covered with baking paper.
Wash the chickpeas in a sieve and drain them. Marinate in a bowl with paprika powder and 3 tablespoons of olive oil and salt. Place them next to the sweet potato halves on the baking tray.
Bake the sweet potatoes and chickpeas for about 15-20 minutes.
Wash the asparagus and cut in half lengthwise. Heat some oil in a pan and put asparagus on the cut side. Wash and halve the organic lemon and put one half in the pan as well. Prune the second lemon half and put the juice aside. Sauté the asparagus for 3-5 minutes and pour the lemon juice over the asparagus..
For the wild garlic yoghurt, wash the wild garlic thoroughly and chop finely. In a bowl, season the wild garlic with soy yoghurt, sea salt and pepper.
Garnish the sweet potato halves with asparagus spears, chickpeas and wild garlic yoghurt. Garnish as desired with some sea salt, chopped wild garlic and freshly ground pepper and serve. Bon Epi-tit!