Sweet Potato Salad with Feta

Looking for a salad substantial enough to serve as a main course? This recipe transforms roasted sweet potato into the star of a colorful, filling dish that works equally well for a light lunch or when hosting guests.

Ingredients

For the salad:

1 large sweet potato, cubed

Lettuce or baby greens

1 cucumber, diced

1 cup cherry tomatoes, halved

Half a red onion, thinly sliced

Half cup cooked chickpeas

100 grams feta or Bulgarian cheese

Handful of pecans or almonds

2 tablespoons olive oil

Half teaspoon paprika

Salt to taste

For the dressing:

3 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon date syrup (silan)

1 teaspoon mustard

Pinch of salt

Black pepper

Preparation

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, paprika, and salt until evenly coated.
3. Roast for approximately 25 minutes until the pieces are tender and developing golden edges.
4. Remove from oven and allow to cool slightly.
5. In a large serving bowl, combine the lettuce, cucumber, cherry tomatoes, red onion, and chickpeas.
6. Add the roasted sweet potato cubes, crumble the feta cheese over the top, and scatter the nuts throughout.
7. Combine all dressing ingredients in a jar and shake well. Pour over the salad just before serving and toss gently to coat.

For a non-dairy version, leave out the feta cheese.