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

Latest comments and suggestions

• 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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• Claire

  06 May 2009

  Claire commented on this recipe

  Really loved this light salad and a perfect compliment to a BBQ

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• Kathryn

  01 June 2009

  Kathryn rated and commented on this recipe

  

  loved this dish, went down really well at my BBQ!! didnt roast the onions and still thought it was really tasty, i think i would leave them un roasted

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• Samantha

  13 June 2009

  Samantha rated and commented on this recipe

  

  This is really tasty and goes brilliantly with grilled meats on the BBQ. I didn't use all the dressing on the salad as there was a lot of it, but put the remainder in a squeezy bottle for people to help themselves to more if they wanted. I sliced the onions thinly and put them in iced water to take of the edge before using them in the salad.

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• Valerie

  01 July 2009

  Valerie rated and commented on this recipe

  

  We loved this very tasty salad. Perfect with grilled meat or chicken Like others did not roast the onion just sliced it very fine. Enjoyed the crunch provided by the pine nuts.

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• sw77

  09 August 2009

  sw77 rated and commented on this recipe

  

  Delicious bbq accompaniment! Sliced the potato (left the skin on cos there was no indication in the recipe!) and microwaved for ease. Threaded chunks of red onion on skewers and bbq'ed with the potatoes. The hot potatoes melted the feta and the dressing was yum - too much for this recipe but kept in the fridge to make again!

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• Hulda

  12 August 2009

  Hulda rated and commented on this recipe

  

  Yummy. This was soooo to my liking the potatoes went so well with the amazing dressing that I use now on nearly every single salad I make. Will have again and again and again.....

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• Joanne

  17 August 2009

  Joanne commented on this recipe

  Excellent salad with lovely flavour. I didn't roast the onion and it taste fine. I did however roast the sweet potato rather than bbq as I prefer it that way. Served it with a quiche and smashed potatoes for the in laws and they were very impressed.

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• Frantic Flapjack

  07 September 2009

  Frantic Flapjack rated and commented on this recipe

  

  I served this dish hot and not as a salad. I cubed and roasted the sweet potatoes with the sliced red onion until cooked through. I then added the toasted pine nuts, feta cheese and spinach and heated through in a hot oven for a few minutes until the cheese started to melt and the spinach wilted. Then stirred in the dressing. Served with grilled tuna. Sublime - all the family loved it.

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• Okie

  10 September 2009

  Okie rated and commented on this recipe

  

  De-li-cious!

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• debrajayne

  14 September 2009

  debrajayne rated and commented on this recipe

  

  This a great recipe. I didn't cook the onion but as suggested previously, cut it thinly and popped it into some cold water for a few minutes and it was delicious. The sweetness of the potato and honey worked so well with the onion, feta and balsamic vinegar.

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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

Preparation 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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