Add <quantity>½<unit>cup</unit></quantity> of water to a bowl with <quantity>1<unit>cup</unit></quantity> of blanched almonds

Cover with cling film and refrigerate overnight

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Trim and halve <quantity>2</quantity> large sweet potatoes

Cut each half in the middle

Transfer the sweet potatoes to a baking sheet and drizzle with extra virgin olive oil to taste

Season with salt to taste and organize the potatoes around the baking sheet

Bake the potatoes for 25-30m until tender

Transfer the almonds to a tall container. Add salt to taste and <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil

Blend until smooth

Add the juice of <quantity>½</quantity> lemon and mix to combine. The almond cream is ready

Cut <quantity>1</quantity> pomegranate in half

Catch a half in the palm of the hand, cut-side down. Gently tap with the back of a spoon to release the arils until empty. The pomegranate is deseeded

Remove the potatoes from the oven and add <quantity>4<unit>tsp</unit></quantity> of honey. Mix it to combine

Plate the potatoes on a serving dish and add portions of the Almond Cream over the slices

Add crumbled feta cheese to taste

Add pomegranate seeds and coriander leaves to taste

Sprinkle red chili flakes and drizzle extra virgin olive oil to taste. The sweet potatoes & almond cream salad is ready

Enjoy!