Sweet potato, spring onion & feta salad

30-60 minutes 400 kcal or less 6 servings accompaniment bank holiday easter weekend entertaining low gi make ahead potato salad side salad spread

N/A

Source

Ingredients

2kg sweet potato , peeled and cut into large chunks

1 tbsp olive oil

140g feta cheese , roughly crumbled

50g toasted pine nut

4 spring onions , finely chopped

½ small bunch parsley , chopped

2 tbsp extra-virgin olive oil

2 tbsp clear honey

5 tbsp white wine vinegar

Method

Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.

Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.