Olive Magazine
sweet potato feta salad

Sweet potato salad

Published: February 6, 2017 at 3:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal406
fat27g
saturates9g
carbs27.4g
sugars14.8g
fibre4.8g
protein11g
salt1.5g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 3 medium sweet potatoes, peeled and cut into chunks
  • chopped to make 1 tbsp rosemary needles
  • 
olive oil
  • 200g feta, crumbled
  • 50g watercress
  • 2 tbsp toasted pine nuts

DRESSING

  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 red chilli, 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.

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