-
1
Peel and grate carrots and butternut squash.
-
2
In a dutch oven, heat 1 tablespoon oil.
-
3
Saute the onion cut into small pieces, add carrots and squash, the apple cut into small pieces, saute for about 3-4 minutes stirring constantly.
-
4
Add the ginger, 4 spice blend and cinnamon, stir briskly.
-
5
Add vinegar, sugar and rasins and apricots.
-
6
Cook over low heat for about 20 minutes.
-
7
Add maple syrup and simmer slowly over low heat for about 1 hour 30 minutes, until there is no more liquid.
-
8
Preheat the oven to 200 degrees Celsius .
-
9
Peel the sweet potatoes and slice them thinly lengthwise.
-
10
On a baking dish lined with parchment paper, place the sweet potato slices, brush with olive oil.
-
11
Cover with parchment paper and add a second layer.
-
12
Bake for 15-20 minutes until cooked and slightly browned. Set aside
-
13
Mix pistachios and mint leaves.
-
14
Add the avocado cut in pieces and the lime juice. Mix everything with a fork to make a puree.
-
15
Slice the meat thinly, season with 1 tablespoon 4 spice blend and quickly sear on a skillet, seasoning with salt and pepper.
-
16
Set aside.
-
17
Prepare a vinaigrette with olive oil and balsamic vinegar, dress the arugula.
-
18
To serve, arrange the slices of meat and cover with the sauce. Place sweet potato slices and top with the avocado puree.
