7Sweet Potatoes, washed and cut into wedges lengthwise
125gFeta Cheese, Charalambides Christis
½cupPomegranate seeds
⅓cupPistachios, toasted and roughly chopped
2tbspfresh Thyme, leaves picked, or Chives finely chopped
40mlEVOO, Extra Virgin Olive Oil
1tspSea Salt
½tspfreshly cracked Black Pepper
For the dressing:
30mlWhite Wine Vinegar, or red
40mlOrange juice
Zest from half Orange
1tbspHoney
1½tspDijon Mustard, press for recipe otherwise store bought
75mlEVOO, Extra Virgin Olive Oil
1tspSea Salt
½tspfreshly 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.