The great G2 recipe swap: Sweet potato, spinach and feta salad


Serves 4

3-4 sweet potatoes

olive oil

1 pack feta cheese

500g baby spinach

3tbsp pumpkin seeds

1 lime

½ cup sweet chilli sauce

3tbsp soy sauce (more to taste

1tbsp sesame seeds


• Preheat the oven to 200C. Peel and slice the sweet potatoes, either into wedges or, if you are in a real hurry, discs about 3cm wide. Place on a baking sheet and drizzle with olive oil. Bake until soft (about 30 minutes).

• Place a small non-stick frying pan on high heat, until it is very hot. Add the sesame seeds and stir until they are beginning to turn brown and put them in a bowl. Reheat the pan and add the pumpkin seeds. Wait until they brown and begin to pop, then set aside.

•Mix the lime, sweet chilli sauce and soy to make the dressing. Begin with juice of half a lime and add to taste. You may need more soy sauce. Mix in the toasted sesame seeds.

• To assemble the salad, make a thin layer of spinach. Place a few sweet potatoes on top and sprinkle with pumpkin seeds and crumbled feta. Then drizzle with dressing. Make another layer and drizzle again. Serve with extra dressing on the side.

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