sweet potato feta salad

Sweet potato and feta salad

  • serves 4
  • Easy

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


*This recipe is gluten-free according to industry standards



  • 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


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


  • 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