Name: Sweet potato and red onion salad with feta dressing
Yield: 8
Ingredients: 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 coarsely torn flat-leaf parsley (loosely-packed); 2 tbsp thinly sliced preserved lemon rind; 150 gm feta, coarsely chopped

Ingredients

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 coarsely torn flat-leaf parsley (loosely-packed)

2 tbsp thinly sliced preserved lemon rind

150 gm feta, coarsely chopped

Method

Main

1.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.

2.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.

Styling by Emma Knowles