Baked Sweet Potato Salad with Sesame Vinaigrette

Preparation

• 1
  Preheat the oven to 200 °C (convection). Cut the sweet potatoes into bite-sized pieces, spread them on a baking sheet, and drizzle with olive oil. Season with salt and pepper and bake for about 20 minutes until lightly crispy and golden brown. Turn as needed.
• 2
  Meanwhile, toast the pine nuts in a pan, then remove them from the pan. Cut the corn kernels from the cob and sauté them in the same pan with a little oil until golden brown. Cut the dried tomatoes into strips, and slice the sugar snap peas diagonally into thin strips.
• 3
  For the vinaigrette: peel and finely chop the shallot and garlic, then place them in a screw-top jar with sesame oil, toasted sesame oil, red wine vinegar, and mustard. Shake vigorously and season with salt and pepper. Add water if necessary to achieve the desired consistency.
• 4
  Combine the baked sweet potatoes and sugar snap peas with the vinaigrette. Garnish with pine nuts, corn, and dried tomatoes.