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| Main Ingredients | Sweet Potato, Crumbled Feta Cheese |
| Cuisine | Australian |
| Course | Salads |
| Prep Time | 6-10 minutes |
| Cook time | 51-60 minutes |
| Serve | 4 |
| Taste | Select Taste |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 sweet potato, peeled and cut into cubes
- 1 tablespoon oil + for drizzling
- Salt to taste
- Crushed black peppercorns to taste
- 1 small head romaine lettuce, shredded
- 8 cherry tomatoes, halved
- 4 medium radishes, peeled and sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup pinenuts
- 2 tablespoons balsamic vinegar
Method
- Preheat oven to 180°C.
- Put sweet potato cubes in a baking dish and pour one tablespoon oil on top. Sprinkle a pinch of salt and crushed peppercorns and roast in the preheated oven for twenty-five minutes or until soft. Remove from oven and cool down to room temperature.
- Put lettuce, cherry tomatoes and radishes in a serving bowl. Add the roasted sweet potato and mix. Sprinkle feta cheese and pinenuts on top.
- Drizzle olive oil and balsamic vinegar and serve immediately.
Nutrition Info
| Calories | 887 |
| Carbohydrates | 56.9 |
| Protein | 28.8 |
| Fat | 60.5 |
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