Roasted sweet potato salad with feta and onion recipe

  • Serves 4
  • 15mins to prepare, 35mins to cook
  • 595 calories / serving
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Preheat the oven to 200°C. Put the sweet potatoes in a single layer in a roasting tin. Drizzle over the olive oil and season with salt and pepper. Bake for 20 minutes.

Take the potatoes out of the oven, drizzle with maple syrup and return to the oven for a further 12-15 minutes, or until the potatoes are dark golden and cooked through. Set aside to cool.

Break the feta into chunks and put in a serving bowl. Halve the onion, finely slice and add to the bowl.
Add the cooled sweet potato to the bowl, the balsamic vinegar and combine gently. Sprinkle with the pumpkin seeds before serving.

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  • Ingredients

  • 1kg sweet potatoes
  • 2tbsp olive oil
  • 5tbsp maple syrup
  • 200g feta cheese
  • 1 large or 2 medium red onions
  • 1-2tbsp balsamic vinegar
  • 50g pumpkin seeds
  • Salt
  • Freshly ground black pepper
  • Energy 2495kj 595kcal 30%
  • Fat 22g 31%
  • Saturates 9g 45%
  • Sugars 43g 48%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 88.4g Protein 14.8g Fibre 10.3g


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