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Quick charred spring onion and sweet potato salad

Name: Quick charred spring onion and sweet potato salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1kg sweet potatoes, peeled; 3 tbsp olive oil, plus extra for brushing; 1½ tbsp za’atar (or, if you can’t find za’atar, an equal mixture of dried thyme and sesame seeds); 250g spring onions, trimmed and cut in half; ½ garlic clove, crushed; 1½ tbsp cider vinegar; 150g lamb’s lettuce; 60g feta, crumbled; 60g pumpkin seeds, lightly toasted in a dry frying pan

Published: 20 May 16
Updated: 18 Mar 24

Charred sweet potatoes are flavoured with za’tar and combined with spring onions, lamb’s lettuce and feta to make a salad that’s hearty enough for midweek dinner.

This would make a lovely side dish as part of an Easter lunch spread.

Easy
April 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

Charred sweet potatoes are flavoured with za’tar and combined with spring onions, lamb’s lettuce and feta to make a salad that’s hearty enough for midweek dinner.

This would make a lovely side dish as part of an Easter lunch spread.

Vegetarian recipes

Nutrition: per serving

Calories: 497kcals
Fat: 20.7g (4.9g saturated)
Protein: 11.5g
Carbohydrates: 60g (19.6g sugars)
Fibre: 12.4g
Salt: 0.7g

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Ingredients

1kg sweet potatoes, peeled
3 tbsp olive oil, plus extra for brushing
1½ tbsp za’atar (or, if you can’t find za’atar, an equal mixture of dried thyme and sesame seeds)
250g spring onions, trimmed and cut in half
½ garlic clove, crushed
1½ tbsp cider vinegar
150g lamb’s lettuce
60g feta, crumbled
60g pumpkin seeds, lightly toasted in a dry frying pan

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Method

Put the whole sweet potatoes in a large pan of salted boiling water and cook for about 20 minutes until tender but still firm. Drain, slice into 1cm discs and put in a bowl with 1 tbsp olive oil and the 1 tbsp za’atar. Turn gently to coat.
Put a griddle pan over a high heat until smoking. Brush the spring onions with olive oil, then griddle for 1-2 minutes on each side until soft and marked with char lines. Set aside in a large salad bowl.
Put the cooked sweet potato slices in the griddle pan and fry for 2-3 minutes on each side until char lines appear (you might need to do this in batches). Add the charred sweet potatoes to the bowl with the spring onions.

To make the dressing, mix 2 tbsp olive oil with the garlic, cider vinegar and ½ tbsp za’atar. Add the lamb’s lettuce, feta and toasted pumpkin seeds to the griddled veg, then toss together with the dressing.