Roasted Sweet Potato Salad

Hello!
Today I have done lots of cooking because I was in charge of cooking both lunch and dinner! For lunch, I used my new Mary Berry 'Foolproof Cooking' book to make a delicious summer vegetable linguine dish. For dinner, I opted for a lighter meal and carefully selected and developed a recipe for a sweet potato salad. It was absolutely delicious so I decided to share the recipe with you! This salad is light but flavoursome and colourful. It works well served on its own but could accompany a main dish.

Roasted Sweet Potato Salad
This colourful salad is light but flavoursome and is perfect for a summer supper. It works well served on its own but also could accompany a main dish. Serves 2.
Ingredients

• 3 medium sized sweet potatoes
• 2tbsp olive oil
• 1 tsp smoked paprika
• 30g pinenuts
• 1 large spring onion
• 1 small bunch parsley
• 50g feta cheese
• 2 tbsp white wine vinegar
• 1 tbsp honey
• Salt and pepper

Method

1. Preheat the oven to 200 degrees Celsius.
2. Peel and chop up the sweet potatoes into small cubes and then spread out the cubes on a roasting tray. Drizzle with 1 tbsp of the olive oil and sprinkle with the paprika. Toss the cubes to make sure they are all evenly coated in oil and paprika.
3. Put the cubed sweet potatoes in the oven for 30 minutes. Meanwhile, prepare the other components of the salad.
4. Tip the pine nuts into a small frying pan and toast them gently until the nuts have turned golden brown on the edges. Watch the pine nuts and be careful not to burn them. Turn off the heat and put the nuts aside.
5. Roughly chop the spring onion and the parsley before mixing the remaining tablespoon of oil with the honey and vinegar to make the dressing. Season the dressing with salt and pepper.
6. Take the sweet potatoes out of the oven when they are soft with crispy edges. Place the cubes onto plates to form the base of the salad. Sprinkle with the spring onions and parsley and crumble the feta cheese on top. Finally, drizzle over the dressing.
7. Enjoy!