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Roasted Sweet Potato, Avocado & Feta Salad |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
1 sweet potato, diced
1/2 red onion, cut into thin wedges
1 tbsp olive oil
125g baby spinach or Gem leaves
1/2 -1 avocado
30g feta cheese
handful of chopped or flaked almonds
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Honey lemon vinaigrette
2 tbsp olive oil
1/2 lemon, juiced
1 tsp honey or maple syrup
salt & pepper to taste
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Heat the oven to 200C/180C
Fan/ Gas 6.
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Place the sweet potato and red
onion on a baking tray lined with baking paper and cover
with the olive oil. Mix with your hands to ensure all
pieces are coated.
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Place the tray in the oven and
bake for 20 - 30 mins, until the sweet potato is cooked
through, turning once half way.
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Place the honey lemon
vinaigrette ingredients in a small jar, mix with a spoon
(it loosens the honey), then cover and shake until
combined.
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To assemble, place all the
ingredients into a bowl and drizzle some of the dressing
on top, then toss gently.
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Notes:
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Greens: you
can use your favourite lettuce instead of spinach
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Nuts: if you
don't have almonds on hand or don't like them, try pine
nuts, walnuts or pecans instead.
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Dressing:
instead of honey, you can substitute maple syrup or omit
altogether
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DAILY
DINNERS 
