Roast Sweet Potato Salad
A light, fresh and zesty sweet potato salad! Seriously easy and seriously tasty!
Servings: 4 people
Calories: 320kcal
Equipment
- Roasting Tray
- Salad Bowl
- Salad Servers
- Small bowl
Ingredients
- 1 small sweet potato peeled and diced
- ½ tablespoon olive oil
- 60 g rocket/arugula about 2 cups
- 1 pomegranated de seeded
- 1 cup cooked bulgur
- ¼ cup mint finely chopped
- ¼ cup parsley finely chopped
- 4 spring onions/green onions sliced
- ½ cup marinated feta reserve some oil for dressing
- 2 tablespoon lemon juice of half a lemon
Instructions
- Toss your diced sweet potato in olive oil and a pinch of salt and pepper.
- Roast in a 200C/400F oven for 20-30 minutes, or until sweet potato starts to get crispy and softens.
- If using bulgur, combine 1 cup of bulgur with 2 cups of water and a pinch of salt in a small saucepan. Bring to boil, reduce heat and simmer for for 12-15 minutes until tender. Drain off excess water then fluff with a fork.
- Place all the salad ingredients in a large bowl.
- Drizzle with a few tablespoons of reserved feta marinade, and lemon juice.
- Toss until well combined, and serve.
