Sweet potato and red onion salad with feta dressing

AT A GLANCE

  • Serves 8 people

  • 2 cloves garlic, coarsely chopped
  • 2 tsp each ground cumin and ground paprika
  • 110 ml olive oil
  • 50 ml lemon juice
  • 2 small red onions, cut into wedges
  • 1.5 kg small sweet potato, cut into wedges
  • ¾ cup (loosely-packed) coarsely torn flat-leaf parsley
  • 2 tbsp thinly sliced preserved lemon rind
  • 150 gm feta, coarsely chopped
01   Preheat oven to 200C. Combine garlic and spices in a mortar and using a pestle pound to a paste. Add 55ml olive oil and 25ml lemon juice, season to taste with sea salt and freshly ground black pepper. Place onion and sweet potato in a large bowl, pour over spice mix and toss to coat evenly, then place on a baking paper-lined oven tray and roast for 20 minutes or until vegetables are tender, then cool and place in a large bowl.
02   Add parsley and preserved lemon to sweet potato mixture and toss to combine. Combine remaining olive oil and lemon juice in a bowl, season to taste, add feta and mix to combine. Drizzle over sweet potato and toss to coat.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2007

Apr 2007

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