Shrimp Salad with Curry Dressing

First, prepare the dressing: Mix 125 g Alpro yogurt alternative with 1 tbsp apple cider vinegar, 1 tsp honey mustard, and 1 tbsp olive oil. Stir in 1 tsp curry powder and season everything with salt and pepper. Chill.

Preheat the oven to 200 °C. Peel the sweet potatoes and cut them into bite-sized pieces. Spread the pieces on a baking sheet, drizzle with the remaining olive oil (1 tbsp), and season with salt and pepper. Bake the sweet potatoes for approx. 20 minutes until soft.

Season the shrimp with salt and pepper. Briefly grill the shrimp in a pan or add them to the oven with the sweet potatoes for the last 5-8 minutes until cooked through. Keep warm until serving.