Sweet potato, spring onion & feta salad

Sweet potato, spring onion & feta salad

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(9 ratings)

Prep: 10 mins Cook: 35 mins

Easy

Serves 6 - 8
Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal360
  • fat13g
  • saturates4g
  • carbs54g
  • sugars18g
  • fibre6g
  • protein7g
  • salt0.9g
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Ingredients

  • 2kg sweet potato, peeled and cut into large chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g feta cheese, roughly crumbled
  • 50g toasted pine nut

For the dressing

  • 4 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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

Method

  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.

  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.

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Comments (4)

francesca_'s picture
3.75

So simply yet so tasty!! The sweetness of the honey balances the acidity and tangyness of the vinegar and feta.
I like to serve it warm, straight from the oven.

laurajef2009's picture
5

Forgot the rating!

laurajef2009's picture
5

This is simply one of the best recipes I've ever tried. Its perfect for entertaining, for bbq's etc - very versatile. I also add a dollop of pesto to the dressing. Every single person who has eaten this has raved about it and demanded the recipe!

I've also served it with gammon, and chicken breasts stuffed with cheese and mustard and wrapped in bacon. Utterly scrumptious!!

schunikka's picture
5

Tried this out for a luncheon, as was looking for recipes that I could serve for multinational guests that included a Vegetarian and a Coeliac sufferer. Delicious alternative, went down a treat with both our German and Bulgarian guests. Even the meat eaters loved it, will become a favourite for this years bbqs, I'm sure

Questions (2)

Shazaroon's picture

5 tablespoons of wine vinegar, that doesn't seem right. I put in 2, 5 would have been too acidic and too much liquid. Is this a misprint?

goodfoodteam's picture

Hi reuben, thanks for your question. No it isn't a misprint but great that you adapted the recipe to suit your tastes. Hope you enjoyed the finished dish. 

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