Name: Sweet potato, spring onion & feta salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2kg sweet potato peeled and cut into large chunks; 1 tbsp olive oil; 140g feta cheese roughly crumbled; 50g toasted pine nut; 4 spring onions finely chopped; ½ small bunch parsley chopped; 2 tbsp extra-virgin olive oil; 2 tbsp clear honey; 5 tbsp white wine vinegar

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Sweet potato, spring onion & feta salad

Sweet potato, spring onion & feta salad

Sarah Cook

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.5 out of 5.28 ratingsRate

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Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2kg sweet potato

peeled and cut into large chunks
1 tbsp olive oil
140g feta cheese

roughly crumbled
50g toasted pine nut

For the dressing

4 spring onions

finely chopped
½ small bunch parsley

chopped
2 tbsp extra-virgin olive oil
2 tbsp clear honey
5 tbsp white wine vinegar

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Nutrition: per serving (8)

kcal360
fat13g
saturates4g
carbs54g
sugars18g
fibre6g
protein7g
salt0.9g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
step 2

Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.

Recipe from Good Food magazine, April 2013

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A star rating of 4.5 out of 5.28 ratings

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