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  1. Method

    • Cut sweet potato into long slices, about 2.5 cm thick. Brush with oil and bake until tender. Set aside to cool.
    • Chop tomatoes and remove flesh from avocadoes.
    • Top slices of baked sweet potato with chopped tomatoes, salt, cracked black pepper, and a drizzle of KNORR Hollandaise Sauce GF.
    • Top once more with avocado, feta, salt, cracked black pepper and KNORR Italian Glaze with Balsamic.
    • Drizzle extra virgin olive oil and garnish with a sprinkle of micro herbs to serve.