Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts.
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 all the dressing ingredients in a small bowl.
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
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
2kg sweet potato, peeled and cut into large chunks
1 tbsp olive oil
For the dressing:
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
140g feta cheese, roughly crumbled
50g toasted pine nuts
Salad leaves as required
