Name: Ensalada rusa with sweet potato
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 50 ml Almond milk; 1 piece Egg; to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Red onion; 1 Tbsp Capers; 1 piece Carrot; 250 g Sweet potato; 1 3⁄4 Tbsp Olive oil (extra vierge); 80 g Tuna (can); 3 pieces Green olives; 1 piece Grilled Pepper

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Ensalada rusa with sweet potato

 Peel the sweet potato and cut into pieces of 3cm by 3cm (the smaller, the faster cooked) 

 Put the eggs in one pan. Cook them for 8 minutes. 

 In the other pan, put the sweet potato. Make sure they are well cooked. This is so if you can easily poke your fork into it. This will be pretty quick. Then you drain them and save the water for the carrots. 

 You can cut the carrots into small cubes of ½ cm. 

 Let the eggs cool under running water and remove the skin. 

 Now grab your food processor (or pestle) and add the potatoes, milk, tuna, olive oil, eggs, pepper and salt. Grind it fine so that it becomes a nice creamy mass. 

 Spoon it in a bowl and add the carrots, red onion and capers. 

 Garnish with sliced bell pepper, olives &amp; tuna. 

Ensalada rusa with sweet potato

Ensalada rusa with sweet potato

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