Sweet potato and feta salad with a honey dressing

Sweet potato and feta salad with a honey dressing

Sweet potato and feta is an unusual combination that go brilliantly together as the sweetness of the potato blends with the mildness of the cheese.

Serves 4

Preparation time 15 minutes

Cooking time 20 minutes

Ingredients

4 sweet potatoes, peeled and cut in wedges from Only Organics

1 red onion, peeled and cut in wedges

A glug of olive oil

Sea salt and black pepper

150g feta cheese

50g black olives, roughly chopped from The Fresh Olive Company

2 tablespoons chopped flat leaf parsley

3 tablespoons wholegrain mustard

2 tablespoons vinegar

2 tablespoons oil

3 tablespoons honey from Oliveology

2 tablespoons water

175g seasonal salad leaves, like rocket, spinach, watercress

Preparation Method

Preheat the oven to 200°C/gas mark 6. Pile the potatoes and red onion in to a roasting tin, drizzle with olive oil and season well. Turn to coat everything and roast in the oven for 20 minutes until just caramelizing around the edges.

Meanwhile, crumble the feta and mix with the olives, parsley and some black pepper.

Place the mustard, vinegar, oil, honey, water and a little seasoning in a jar. Secure the lid and shake really well to emulsify.

To transport, keep all of the components separately. If you are off to a sit down music event with picnic, take a shallow bowl or plate and assemble in situ. Lay the leaves on the plate, then the roasted potatoes and onion, drizzle with some dressing and scatter with the feta mixture. For a woodland picnic,  place the potato in a tub along with the feta, keeping the dressing and leaves in separate containers.

Put together on your own plate!