Spiced sweet potato salad
Sweet potato, raw
500 g, peeled and cut into 2cm chunks
150 g, peeled, stone removed and diced (150g prepared weight)
150 g, mixed salad leaves
Light Feta Cheese
Calorie controlled cooking spray
½ teaspoon(s), level
Vinegar, All Types
1½ teaspoon(s), cider
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potatoes on a large baking tray, mist with cooking spray, scatter over the spices and season to taste. Toss to coat, then roast for 25 minutes, turning halfway, until crisp and golden.
- In a small bowl, whisk together the oil and cider vinegar, then season to taste. Put the avocado and salad leaves in a medium bowl, then drizzle over the dressing and toss to coat.
- Transfer the salad to a large serving platter, top with the spiced sweet potato, then crumble over the feta and serve.