Sweet potato salad Recipe

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

Instructions

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.