I don’t often follow a recipe (unless it’s for baking). But I do spend a lot of time browsing through recipe books for inspiration. I’ve made this sweet potato and feta cheese salad a hundred times, thinking it was inspired by an Ottolenghi recipe. I had a quick check of the recipe to see if I had left out anything important. It turns out the only thing this recipe had in common was the roasted sweet potato. The moral of the story is that cooking should be about what makes you happy. I love this variation and will make it again and again. And I hope anyone reading this will make variations of their own.
- ½ sweet potato
- ½ onion
- 2 cloves garlic, unpeeled
- ½ tsp paprika
- Salt and pepper
- Olive oil
- 100g feta cheese, cut into squares
- Handful cashew nuts
- Mixed salad leaves
- Handful pomegranate seeds
- 1 spring onion, sliced
- Chilli flakes
- Balsamic vinegar
- Cut the potato into wedges, peel the onion and cut into wedges.
- Season with salt, pepper and paprika and rub with olive oil.
- Place onto a baking tray and add the garlic cloves still in their skin.
- Roast for 30 mins, at 200°C, until soft but not mushy.
- Remove from the oven and allow to cool.
- To assemble the salad, place the salad leaves onto a plate and top with the cooked sweet potato, feta cheese, cashew nuts, pomegranate seeds and sliced spring onions.
- Sprinkle with balsamic vinegar and chilli flakes and serve.
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