The weekend is almost here - try a new salad - put sweet potatoes and feta cheese on your grocery list.
When I came upon this recipe while browsing through Recipe Zaar
I had a feeling it would be a winner. It was. Colourful, texturally interesting and a snap to make. The sweet potatoes added some interest to salad making on our table.
1 2/2 lbs orange sweet potatoes, peeled and cut into slices
3 Tbsp olive oil
1 pinch salt and peper
4 oz baby spinach
4 Tbs pine nuts, toasted
1 red onion cut into thin slices (1 used about 1/2)
7 oz crumbled feta cheese
3 Tbsp balsamic vinegar
2 Tbsp clear honey
1 Tbsp coarse grain mustard (I used dijon)
Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbs olive oil and season.
Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
Pile the sweet potato on top of the salad and drizzle with the dressing.