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Sweet potato, spring onion & feta salad

Sweet potato, spring onion & feta salad

A star rating of 4.6 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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

  • Vegetarian
Nutrition: per serving (8)
HighlightNutrientUnit
kcal360
fat13g
saturates4g
carbs54g
sugars18g
fibre6g
protein7g
low insalt0.9g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

A star rating of 4.6 out of 5.21 ratings
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