Sweet Potato Salad with Feta, Pomegranate and mint salad
Servings: 4
Calories: 263kcal
Print
Pin
Rate
A delicious sweet potato and feta salad, packed with flavours of mint & pomegranate
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
Nutrition Facts
Sweet Potato Salad with Feta, Pomegranate and mint salad
Amount per Serving
Calories
263
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
18
mg
6
%
Sodium
297
mg
13
%
Potassium
570
mg
16
%
Carbohydrates
35
g
12
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
8
g
16
%
Vitamin A
17831
IU
357
%
Vitamin C
12
mg
15
%
Calcium
177
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.