Wednesday, March 3, 2010

Recipe: Sweet Potato and Feta Salad



Hello everyone. Now, as im attempting to go on a bit of a "health-drive", I decided that eating a few more salads and few less pies would probably be a good idea! I have found that my skin has been really suffering lately, i expect because of drinking too much alchohol, coffee and high fat dishes. I also needed a salad that was going to fill me up, as i'm no Kate Moss and can't survive solely on lettuce. So heres a beautiful and nutritious salad recipe- Full of B Vitamins, Iron and Calcium.

This recipe, along with my "Spaghetti with Courgettes and Almonds" recipe, won me £150 worth of Joseph Joseph Cookware, in an Epicure recipe competition!

Sweet potato and feta salad (serves 3) £1.97 per serving

For the salad:

3 small sweet potatoes, peeled and cubed
Olive oil
2 tsp cumin seeds
Salt and black pepper
50g cashews or walnuts, toasted and then roughly chopped
180g feta cheese, cubed
3 tbsp chopped coriander
120g mixed watercress, rocket and spinach salad

For the dressing:
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Pinch sugar
Salt and pepper to taste

1. Preheat the oven to 180C. Add sweet potatoes, cumin seeds, olive oil and salt/black pepper to a roasting tray. Mix and put in the oven for 30-45 minutes, or until soft and slightly coloured at the edges (stirring after 20 minutes).
2. Separate the other ingredients onto three plates. Top with the warm sweet potatoes. Mix up the dressing and pour over the salads, serve.

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