Roasted sweet potato & feta cheese salad
July 3, 2017
: 2
: 20 min
: 45 min
: 65 min
: easy
I often roast an extra sweet potato/bataatti to use in a vegetable-based salad the next day for lunch. You can use any type of grain or pasta you prefer (I use quinoa), but I do love the marriage of feta and the sweet potato. Red onions are a must as well as sweet cherry tomatoes, avocado, and any herbs/nuts you have at hand. Perch a soft-boiled egg on top, add your favourite dressing ( I prefer a mix of organic apple cider vinegar, oil & lemon juice) tear it open and dive in!
Ingredients
- 1 salad
- 1 roasted bataatti
- 1 red onion - sliced
- 100 grams feta
- 12 cherry tomatoes
- 2 dcl cooked quinoa
- 1 avocado - sliced
- handful of fresh herbs e.g. basil, coriander
- handful of your favourite nuts or seeds e.g. cashews, pumpkin
- 2 soft-boiled eggs
Directions
- Step 1 Cook quinoa according to the instructions.
- Step 2 If you have not pre-roasted the sweet potato then preheat oven to 200:C.
- Step 3 Boil a small pot of water and add an egg (I always add 3 to have as extras in the fridge) when boiling.
- Step 4 Time approx 6 minutes for soft boiled and 8 for hard boiled.
- Step 5 Slice sweet potato into wedges and put on a baking tray.
- Step 6 Drizzle with olive oil, season and roast for approx 45mins.
- Step 7 Prepare salad, chop cherry tomatoes, crumble the feta into a bowl and add the quinoa, herbs, nuts and sliced red onion.
- Step 8 Add sweet potato and dressing to salad mix when cooked – stir to mix well.
- Step 9 Peel eggs and place on top of salad – enjoy!
