Baked Sweet Potato Salad with Sesame Vinaigrette

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 in the oven as needed.

Meanwhile, toast the pine nuts in a pan and 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 they turn golden brown. Cut the sun-dried tomatoes into strips, and slice the sugar snap peas diagonally into thin strips.

For the vinaigrette: peel and finely chop the shallot and garlic, then combine with sesame oil, toasted sesame oil, red wine vinegar, and mustard in a screw-top jar. Shake vigorously and season with salt and pepper. Add water if needed to achieve the desired consistency.