…w/ feta + hazelnuts
Sweet, salty, crunchy, delicious – this salad has it all! And because it’s one big salad it’s guaranteed to travel well and still be just as tasty even if it’s jiggled around your bag a little running for that bus!
Roasted sweet potato salad w/ feta + hazelnutsPrint This
- FOR THE SALAD
- 2 medium-sized sweet potato
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 150g tender-stem broccoli
- 150g green beans, trimmed
- 1 tbsp balsamic vinegar
- 1 red onion, sliced
- Handful (40g) hazelnuts
- 120g feta or goats cheese*
- Seeds 1 pomegranate
- 2 whole cooked beetroot, chopped
- 150g rocket/salad leaves
- FOR THE DRESSING
- 2 tbsp tahini
- Juice 1/ lemon
- 1-2 garlic cloves
- 3 tbsp water
- Pinch sea salt + black pepper
Preheat the oven to 180c. Chop the sweet potato into bite size chunks and lay flat on a lined tray. Drizzle in one tablespoon of olive oil, maple syrup, and a pinch of salt. Bake for 35 minutes until soft and golden.
Heat a tablespoon of oil in a frying pan and fry the onion for a minute or two. Add the broccoli and continue to cook for 5 minutes, then add the green beans and balsamic vinegar and cook for another 5. Set aside.
Place the hazelnuts on a flat baking tray and bake for 8-10 minutes until golden and fragrant – watch careful not to burn.
To make the dressing combine all the ingredients together in a small bowl
Add two handfuls of salad leaves to 3 lunchboxes. Divide the sweet potato, cooked greens, pomegranate seeds, beetroot, hazelnuts, and cheese between the lunchboxes. Pour the dressing on top (or save until ready to eat). Keeps fresh for 3 days.
*omit if vegan or use 1 avocado