Cut sweet potatoes
into ½ inch roundels and put into a bowl. Add salt and mix well.
Slice ginger and put
into a blender jar. Add garlic, chilli powder, 1 tsp garam masala powder, 1 tsp Figaro Olive Oil, mint sprigs, coriander sprigs and basil leaves and blend to a smooth paste using water if required.
Add 2 tbsps of this
paste to the sweet potato roundels, mix and set aside to marinate.
To make avocado
salsa, scoop the avocado flesh and put into a mortar. Add salt, lemon juice, 1 tsp Figaro Olive Oil and a pinch of garam masala powder. Chop spring onion greens, reserve some for garnishing and add the remaining to the mortar. Add 1 tbsp prepared paste and crush to a coarse mixture with a pestle.
Heat some Figaro
Olive Oil in a non-stick grill pan. Place the sweet potato roundels on it and grill for 2-3 minutes or till grill marks appear on both sides.
Place a large ring
mould on a serving plate and arrange the avocado salsa around it. Halve cherry tomatoes and arrange them over the salsa, place sweet potatoes roundels on it. Crumble feta cheese and spinkle, top with the remaining ground paste. Thinly slice spring onion bulbs and arrange on top.
Top with reserved
chopped spring onion greens, drizzle some Figaro Olive Oil, sprinkle crushed peppercorns and garnish with microgreens. Serve.