Bean “Betyár” Salad with Chili Flakes and Sweet Potato Crisps

Ingredients:
1 pack Eisberg Betyár salad mix
750 g sweet potatoes
1 tbsp olive oil
1 medium tomato
1 medium red onion
50 g parsley
150 g red kidney beans
2–3 tbsp yogurt
2 tbsp lemon juice
50 g toasted sunflower seeds
salt and pepper to taste
chili flakes to taste

Preparation:

Slice the sweet potatoes into thin rounds, then bake them in a preheated oven at 220°C until golden brown.
At the end of baking, season with salt and pepper, and drizzle with a little olive oil.
While the sweet potatoes are baking, chop the tomato, red onion, and parsley.
Place the Eisberg salad mix into a large bowl, then add the red kidney beans, onion, and tomato.
Prepare the dressing by mixing the yogurt, juice of half a lemon, and a little olive oil in a small bowl. Season with salt and pepper.
Once the sweet potatoes are ready, add them to the salad. Drizzle with the dressing, mix in the finely chopped parsley, and add a few lemon slices. Finally, sprinkle with toasted sunflower seeds.
Gently toss everything together, taste, adjust seasoning if needed, and serve.