Potato salad with grilled asparagus

Ingredients:

• 3 sweet potatoes (about 0.7 kg)
• 5 tbsp olive oil + extra for grilling
• 1/4 cup white wine vinegar
• 2 tbsp capers, coarsely chopped
• Half a head of cauliflower (about 0.5 kg)
• 2 small beets, peeled
• 1 bunch asparagus, trimmed
• 1 package (150 g) of mixed salad greens
• 1/3 cup pitted olives
• 110 g goat cheese, crumbled

Preparation:

1. Preheat the grill to medium-high and brush the grates with olive oil. Microwave the sweet potatoes until tender, 10-12 minutes. Let them cool for 5 minutes, then slice them in half lengthwise.
2. Meanwhile, in a small bowl, whisk together 1/4 cup olive oil, vinegar, capers, and a pinch of salt and black pepper. Chop the cauliflower into small pieces. Grate the beets on a coarse grater.
3. Brush the asparagus and sweet potato halves with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus and sweet potato halves, turning occasionally, until crisp and charred, 3-6 minutes for the asparagus and 10 minutes for the sweet potato. Roughly chop each one.
4. In a bowl, combine the salad greens, cauliflower, and asparagus with 3 tablespoons of the vinaigrette and a pinch of salt and black pepper. Divide among plates. Top with the grated beets, sweet potato, olives, and goat cheese. Drizzle with the remaining dressing.