Sweet Potato Salad with Feta, Pomegranate and mint salad
A delicious sweet potato and feta salad, packed with flavours of mint & pomegranate
Servings 4
Calories 263kcal
Ingredients
- 500 g Sweet Potatoes
- 1 tbsp Olive Oil or 1 cal spray
- 1/2 teaspoon Dried Thyme
- 2 Cloves Garlic Peeled and finely chopped
- 100 g Feta cheese
- 25 g Hand full of Pomegranate seeds
- 25 g Pumpkin Seeds
- 75 g Fat Free Natural Yoghurt
- 1 tbsp level Tablespoon Honey
- 1/2 Lemon Juice
- Handful of Fresh Mint leaves
- Salt & Black Pepper
Instructions
- Preheat your oven to 200c / 180C fan / 400F / Gas 6
- Prepare your sweet potatoes by washing and chopping into large wedged (no need to peel). Place on a baking tray or a large baking dish
- Sprinkle with the minced garlic, thyme, salt & pepper and finally olive oil. Toss so that all your wedges are covered
- Bake in the centre of the preheated oven for 30-35 minutes (turning once after 15 minutes) Your sweet potatoes should be soft (not mushy) and golden.
- Remove from the oven and leave to cool
- Grab yourself a nice large plate or serving dish and cut your wedges into large chunks. Next crumble your Feta over the sweet potatoes
- In a cup mix your yoghurt, honey, lemon juice and salt and pepper and drizzle over your salad
- Next top with pomegranate seeds, pumpkin seeds and mint leaves
- Season and serve - yum!
Notes
*** Nutritional information is approximate and intended as a guide
Nutrition
Calories: 263kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 297mg | Potassium: 570mg | Fiber: 5g | Sugar: 12g | Vitamin A: 17831IU | Vitamin C: 12mg | Calcium: 177mg | Iron: 2mg