Roasted sweet potatoes with a tangy vinaigrette where the pomegranate adds sweetness and crunchiness. Pistachios bring the flavours to another level while the feta adds a salty creaminess to the dish.
Sweet Potatoes Salad with Feta and Pomegranate
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Sweet Potatoes Salad with Feta and Pomegranate
Servings: 6 People
Ingredients
- 7 Sweet Potatoes , washed and cut into wedges lengthwise
- 125g Feta Cheese , Charalambides Christis
- ½ cup Pomegranate seeds
- ⅓ cup Pistachios , toasted and roughly chopped
- 2 tbsp fresh Thyme , leaves picked, or Chives finely chopped
- 40ml EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
For the dressing:
- 30ml White Wine Vinegar , or red
- 40ml Orange juice
- Zest from half Orange
- 1 tbsp Honey
- 1½ tsp Dijon Mustard , press for recipe otherwise store bought
- 75ml EVOO , Extra Virgin Olive Oil
- 1 tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- We start by making the dressing where we add in glass bowl the all the ingredients except of the oil. Then start pouring slowly the oil and whisk at the same time for a nice emulsification. Keep aside.
- In the meantime, turn on the oven to 210˚C, air circulation, rack set in the middle.
- Get another bowl and add the cut sweet potatoes along with the oil. Toss well, season with the salt and pepper and add in an oven proof roasting pan cooking in the oven for 25’ until nicely charred.
- Remove from the oven, add to a bowl and pour ¾ of the dressing. Toss well and then add the pomegranate seeds along with the pistachios, the feta and toss again. Pour the remaining dressing and garnish with the thyme or chives.
