2 sweet potatoes
1 spring onion, chopped
100g of free-range bacon (for a vegetarian salad, omit the bacon)
Hand full of pine nuts
1.5 tablespoons of sour cream
1.5 tablespoons of cage-free mayonnaise
1.5 teaspoons of wholegrain mustard
Cut potato and sweet potato into small squares and bake until crunchy. Cut bacon into small pieces and cook. Brown pine nuts. Mix sour cream, mayonnaise and wholegrain mustard together in a bowl. Put potato, sweet potato and bacon in a bowl, mix through dressing then garnish with pine nuts and shallots.