*This recipe is gluten-free according to industry standards
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Ingredients
- sweet potatoes 3 medium, peeled and cut into chunks
- rosemary needles chopped to make 1 tbsp
- 
olive oil
- feta 200g, crumbled
- watercress 50g
- toasted pine nuts 2 tbsp
DRESSING
- white wine vinegar 2 tbsp
- Dijon mustard 1 tsp
- red chilli 1, finely chopped
Method
-
Step 1
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.
-
Step 2
Meanwhile, mix all the dressing ingredients with 2 tbsp olive oil. Tip the sweet potato into a bowl and toss with half the dressing.
-
Step 3
Arrange on a platter and top with feta, watercress and pine nuts. Drizzle over the rest of the dressing to serve.
Nutritional Information
- Kcals 406
- Fat 27g
- Saturates 9g
- Carbs 27.4g
- Sugars 14.8g
- Fibre 4.8g
- Protein 11g
- Salt 1.5g
