1. Dice unpeeled sweet potatoes and cook in boiling salted water for approx. 10 minutes. Drain them.
2. Mix yoghurt, honey, lemon zest and juice, ginger and curry in a bowl. Season to taste with salt.
3. Cut the fruit and mint into small pieces. Add fruit, walnuts, sweet potatoes and half of the mint to the dressing and mix. Sprinkle the salad with the remaining mint leaves and refrigerate until cold.
Preparation time: 40 minutes