Sweet Potato, Spring Onion & Feta Salad

Serves 6. Or 4 if you “taste test” heavily.

You’ll need:

• 3 sweet potatoes (the good Tanada ones, obviously)

• 1 tbsp olive oil

• Salt & pepper

• 140g feta (don’t be shy)

• 50g pine nuts, toasted

Dressing:

• 4 spring onions, sliced nice and fine

• ½ bunch parsley, chopped

• 2 tbsp olive oil

• 2 tbsp honey

• 5 tbsp white wine vinegar

How to make it:

1. Roast it like you mean it.
Chop the sweet potato into chunky pieces. Toss with olive oil, salt and pepper.
Bake at 200°C for 30–35 minutes until golden, caramelised and smelling like you know what you’re doing.

Let it cool slightly. (Or don’t. We’re not the salad police.)

2. Whisk the dressing.
Throw all dressing ingredients into a bowl and whisk.
Yes, 5 tablespoons of vinegar sounds aggressive. Trust the process.

3. Assemble your masterpiece.
Tip sweet potato into a big bowl.
Drizzle over dressing.
Scatter feta and pine nuts like you’re on MasterChef.
Toss gently — we’re making salad, not mashed pumpkin.

Sweet. Salty. Crunchy. Fresh.
No mayonnaise. No regrets.

Perfect for BBQs, Sunday lunches or pretending you’re “eating clean” while the pavlova waits inside.