Sweet Potato Salad

Cook Time 45 minutes

Servings 4


2 sweet potatoes, cut in half lengthways

80g feta, crumbled

Green salsa

½ clove garlic

4 sprigs of parsley, chopped

4 sprigs mint, leaves picked

Pinch dried oregano

Juice ½ lemon

2 tbsp extra virgin olive oil

Pickled onions

1 red onion, finely sliced

1 tbsp caster sugar

1 tbsp white vinegar

1 tsp salt

1 tbsp roasted almonds, roughly chopped, to garnish


Preheat the oven to 180°C.

Place the sweet potato on a tray, cut side up, with a drizzle of oil and season with salt, and cook for 40 mins.

For the onions, combine the sugar, vinegar and salt and mix to dissolve the sugar and salt. Add the onions and press the onions into pickling liquid with your hands, then let stand for 15 minutes or even better for a few hours to pickle.

For the green salsa, blend the garlic, parsley, mint, dried oregano, lemon and olive oil until smooth.

Arrange hot sweet potatoes on a platter. Drizzle over the salsa and garnish with onions, feta and roasted almonds.


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