Sweet potato salad Recipe
- 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
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.
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.
Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
Pile the sweet potato on top of the salad and drizzle with the dressing.
Prep. Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 people
Main Ing.: Vegetables
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