Sweet potato & feta salad

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olive magazine

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Recipe by olive magazine

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1. Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbsp olive oil and season.
2. Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
3. Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
4. Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
5. Pile the sweet potato on top of the salad and drizzle with the dressing.

Per serving

501 kcalories, protein 13g, carbohydrate 53g, fat 28 g, saturated fat 8.7g, fibre 5.9g, salt 2.28 g

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• ange

  06 November 2007

  ange rated this recipe

  

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• Neppy

  02 July 2008

  Neppy rated and commented on this recipe

  

  I think the recipe forgot to tell us to roast the red onion before adding it to the spinach and pine nuts. I did, and it tasted very good. I wouldn't waste it on the dog ... it's too good for that!

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• Karina D.

  01 August 2008

  Karina D. commented on this recipe

  The first time I ever prepared Sweet Potato. I love the flavor. The dressing was really nice! I actually didn't grill the onion, but cut it really fine. Nice summery salad.

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• jennspen

  28 October 2008

  jennspen rated and commented on this recipe

  

  Love this recipe. Everyone that I have made this dish for has asked for the recipe.

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Ingredients

• 800g orange sweet potatoes , cut into slices
• olive oil
• 100g baby spinach
• 4 tbsp pine nuts , toasted
• 1 small red onion , cut into thin wedges
• 200g feta cheese , crumbled
• 3 tbsp balsamic vinegar
• 2 tbsp clear honey
• 1 tbsp wholegrain mustard

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 800g orange sweet potatoes , cut into slices
• olive oil
• 100g baby spinach
• 4 tbsp pine nuts , toasted
• 1 small red onion , cut into thin wedges
• 200g feta cheese , crumbled
• 3 tbsp balsamic vinegar
• 2 tbsp clear honey
• 1 tbsp wholegrain mustard

Per serving

501 kcalories, protein 13g, carbohydrate 53g, fat 28 g, saturated fat 8.7g, fibre 5.9g, salt 2.28 g

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