• Naan bread
  • Sweet potatoes
  • Red beans
  • Beetroot
  • Shallots
  • Flat-leaf parsley
  • Salad mix
  • Capers
  • Paprika powder
  • Tabasco
  • Ketchup
  • Salt
  • Pepper
  • Wash the sweet potatoes thoroughly and cut them in half lengthwise. Make a few incisions in the flesh and drizzle with olive oil. Cook in the oven until the right temperature. Leave to cool for a while and remove the flesh. Mash the cold flesh and place in a large mixing bowl.
  • Drain the red beans. Mash them with a fork. Add them to the sweet potatoes.
  • Drain the beetroot. Chop them finely. Add them to the other vegetables.
  • Clean and chop the shallot. Add them to the vegetables.
  • Add the capers, mustard, ketchup, Tabasco, paprika, salt and pepper.
  • Mix everything together well.
  • Arrange the tartare in a ring form on the plate.
  • Mix the lettuce and rocket. Arrange the lettuce with the tartare.
  • Lay some strips of marinated vegetables next to the tartare.
  • Wash and pick the parsley and arrange a leaf on the tartare as a finishing touch.
  • Serve with the reheated naan bread.