Sweet potato, traditional in Aussie roast dinners, also works well as a potato salad with the salty feta.
Easy
Serves 4
Ready in 30 mins
Ingredients
800g orange sweet potatoes , cut into slices
olive oil
100g baby spinach
4 tbsp pine nuts , toasted
1 small red onion , cut into thin wedges
200g feta cheese , crumbled
3 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp wholegrain mustard
Method
1. Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbsp olive oil and season.
2. Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
3. Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
4. Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
5. Pile the sweet potato on top of the salad and drizzle with the dressing.
Nutrition per serving
501 kcalories, protein 13g, carbohydrate 53g, fat 28 g, saturated fat 8.7g, fibre 5.9g, salt 2.28 g
Recipe from olive magazine, July 2006.
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