Categories: Gluten-Free, Salad

Ingredients

• 400.0g orange sweet potatoes , cut into slices
• olive oil
• 50.0g baby spinach
• 2.0 tbsp pine nuts , toasted
• 1/2 small red onion , cut into thin wedges
• 100.0g feta cheese , crumbled
• 1.5 tbsp balsamic vinegar
• 1.0 tbsp clear honey
• 0.5 tbsp wholegrain mustard

Directions

1. Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbsp olive oil and season.

2. Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.

3. Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.

4. Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.

5. Pile the sweet potato on top of the salad and drizzle with the dressing.

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