Lamb, sweet potato and feta salad

Lamb, sweet potato and feta salad

Ingredients (serve 4):

  • 250g sweet potato, peeled and sliced
  • 2 tablespoons olive oil
  • salt and cracked black pepper
  • 4 tomatoes, halved
  • 1 tablespoon red wine vinegar
  • 12 slices cooked lamb, warmed
  • 100g baby rocket
  • ±80g feta, roughly crumbled

 

Method:

  1. Preheat oven to 180°C.
  2. Place the sweet potato on a baking tray lined with non-stick baking paper and drizzle with a little olive oil, salt and pepper. Cook for 10 minutes.
  3. Add the tomatoes to the baking tray, drizzle with a little more oil, and season with salt and pepper. Cook for a further 15 minutes or until the sweet potato and tomato is tender.
  4. Remove, set aside and keep warm.
  5. Combine the 2 tablespoons of olive oil and vinegar. Season with salt and pepper to taste.
  6. To serve, arrange the sweet potato and tomatoes on serving plates along with the lamb, rocket and fetta.
  7. Drizzle with dressing and serve.
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