Sweet potato and crumbly feta cheese salad recipe

  • Serves 4-6
  • 15mins to prepare and 45mins to cook
  • 291 calories / serving
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HE SWEERPOTCARROTFETA

Heat oven to 200°C/gas 6. Put the carrots and sweet potatoes on to a large flat baking tray, pour over 1 tablespoon oil and mix to coat the veg. Sprinkle over the chilli flakes then cook for 45 minutes stirring half way through, or until tender and starting to caramelise.

Remove from the oven and allow to cool to room temperature. Make a dressing by mixing the remaining oil with the honey, lemon juice and lots of seasoning, pour over the carrots then toss in the chick peas and spring onions and mix everything together. Crumble over the cheese. Serve with warm pitta bread. 

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  • Ingredients

  • 600g carrots, peeled
  • 3 sweet potatoes, cut into wedges
  • 4tbsp olive oil
  • 2tsp dried chilli flakes
  • 400g can chickpeas, drained
  • bunch spring onions,thinly sliced
  • 2tbsp honey
  • juice 1 lemon
  • 150g feta cheese
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  • Energy 1221kj 291kcal 15%
  • Fat 14.3g 20%
  • Saturates 4.8g 24%
  • Sugars 16.1g 18%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 34.6g Protein 8.8g Fibre 8.2g

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