Shrimp Salad with Curry Dressing

Start by preparing the delicious dressing to allow the flavors to meld. In a small bowl, mix the Alpro plant-based yogurt with apple cider vinegar, honey mustard, and one tablespoon of olive oil. Add curry powder, salt, and pepper to taste. Refrigerate until serving.

Preheat the oven to 200 °C. Peel the sweet potatoes and cut them into suitable cubes. Place them on a baking tray lined with baking paper, drizzle with the remaining olive oil, season with salt and pepper, then bake for about 20 minutes or until tender.

Season the peeled shrimp with salt and pepper. The grill or pan should be well heated. Cook the shrimp for 2-3 minutes on each side until opaque and lightly browned. Keep warm.