Sweet potato and feta salad
This salad recipe uses roasted rosemary sweet potato and crumbly feta cheese and is perfect for a lighter lunch or dinner. Add some toasted pine nuts, fresh watercress leaves and drizzle with some homemade dressing to serve.
sweet potatoes 3 medium, peeled and cut into chunks
rosemary needles chopped to make 1 tbsp
feta 200g, crumbled
toasted pine nuts 2 tbsp
white wine vinegar 2 tbsp
Dijon mustard 1 tsp
red chilli 1, finely chopped
Heat the oven to 220C/fan 200C/gas 7. Toss the sweet potato with the rosemary, some seasoning and 2 tbsp olive oil. Put on a baking tray and roast for 20-25 minutes or until tender.
Meanwhile, mix all the dressing ingredients with 2 tbsp olive oil. Tip the sweet potato into a bowl and toss with half the dressing.
Arrange on a platter and top with feta, watercress and pine nuts. Drizzle over the rest of the dressing to serve.
Source: Olive Magazine