Sweet potato salad with avocado, feta and pickled walnuts
- Published: 15 Apr 15
- Updated: 18 Mar 24
This colourful vegetarian salad recipe makes a lovely light dinner or lunch.
-
Serves 4-6
-
Hands-on time 20 min, oven time 45 min, plus cooling
Advertisement
Ingredients
- 450g sweet potatoes
- 3 avocados, sliced
- 1 fennel bulb, thinly sliced
- 100g rocket
- 6 pickled walnuts, thinly sliced (the delicious. food team like Opies, widely available)
- Handful fresh parsley leaves
- Handful fresh dill, chopped
- 125g creamy feta
For the dressing
- Juice 5-6 lemons
- 75ml toasted walnut oil
- 2-3 tbsp clear honey
- 1 garlic clove
- 2 tsp salt
- Handful fresh dill
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 200°C/fan180°C/gas 6. Put the sweet potatoes in a baking tray and roast for 45 minutes or until tender. Set aside to cool completely, then peel and slice into thick rounds.
- Meanwhile, in a mini food processor or blender, whizz the ingredients for the dressing until smooth and combined. Taste an season, if needed.
- Arrange the sweet potato rounds on a large serving platter or individual plates. Top with the sliced avocado, fennel, rocket and pickled walnuts, then scatter over the herbs. Drizzle with as much of the dressing as you’d like, then crumble over the feta, sprinkle with ground black pepper and serve.
Recipe continues after advertising
Advertisement
Recipe adapted from Bar Tartine
- Recipe from February 2015 Issue
Nutrition
For 6 servings
Nutrition: per serving
- Calories
- 444kcals
- Fat
- 35.3g (24.1g saturated)
- Protein
- 8g
- Carbohydrates
- 24.1g (11.8g sugars)
- Fibre
- 7.9g
- Salt
- 2.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter