Salads
Sweet potato, feta and olive salad
If you want to make this hearty, colourful vegetarian salad in the winter or don't have any fresh herbs to hand, use a pinch of dried herbs, preferably one with oregano – either herbes de Provence or mixed herbs.
Ingredients
- 2 sweet potatoes, (about 250-275g each), peeled and cut into 8 pieces lengthways
- 200g feta cheese
- 3 tbsp fresh basil, shredded
- 2 tbsp fresh parsley, chopped
- a few fresh oregano leaves, shredded, if you have them, or use a pinch of dried
- 12 pitted black olives, chopped
- 1 tbsp olive oil, plus a little extra for drizzling
- 100g salad leaves
- salt and pepper
Method
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Step 1
In a pan of boiling salted water, cook the sweet potatoes for 5 minutes. Drain and leave to dry.
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Step 2
While the potatoes are cooking, crumble the feta into a large bowl. Add the herbs, olives and a tablespoon of olive oil. Season with pepper and stir to combine.
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Step 3
Heat a griddle (or cook on the BBQ). Toss the sweet potatoes in a bowl with a little olive oil to coat, then griddle or BBQ for about 15 minutes or so, turning every now and then, until the potatoes are cooked through.
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Step 4
Place the salad leaves in a large serving bowl, add the potatoes and sprinkle over the feta mixture.
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Step 5
Drizzle over a little olive oil to serve.
