The first week back at school has been partly manic, partly relaxed and I've also been out a couple of evenings this week, as well as zumba, so I am very thankful for my Meal Plan, it takes the pressure off having to think of things to cook!
This was a delicious salad, again part of vegetarian week. The whole thing works really well together as a dish and the combination of the sweet potato, balsamic and feta is scrumptious! It makes me wish I was home for lunch all the time so I could have lovely hot salads.
Sweet Potato and Feta Salad
(from Olive Magazine July 2006)
800g orange sweet potatoes, cut into slices
3 tbsp olive oil
100g baby spinach
4 tbsp pine nuts, toasted
1 small red onion, cut into thin wedges
200g feta cheese, crumbled
3 tbsp balsamic vinegar
2 tbsp clear honey
1 tbsp wholegrain mustard
Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender. Drain, cool, then toss with 2 tbsp olive oil and season.
Heat a griddle pan and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and chargrilled.
Meanwhile whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with sweet potato and feta and drizzle with the dressing.