Sweet potato, spring onion & feta salad

Swap heavy mayonnaise and spuds for roasted sweet potato, salty Greek cheese, fresh herbs and pine nuts

  • Prep:10 mins
    Cook:35 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 360
  • fat 13g
  • saturates 4g
  • carbs 54g
  • sugars 18g
  • fibre 6g
  • protein 7g
  • salt 0.9g


  • 2kg sweet potatoes, peeled and cut into large chunks
  • 1 tbsp olive oil
  • 140g feta cheese, roughly crumbled
  • 50g toasted pine nuts
  • 4 spring onions, finely chopped
  • ½ small bunch parsley, chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp clear honey
  • 5 tbsp white wine vinegar


  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.

  2. Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don’t break up the potato.

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