Feta, almond and sweet potato salad

written by Savanna Douglas August 25, 2023

Almonds contain healthy unsaturated fats – try them in this warm bowl of goodness with zingy feta to boost your mood and help you feel fuller for longer.

ALSO TRY: Frying pan ’nduja pizza with whipped ricotta

Feta, almond and sweet potato salad

Serves: 4 Prep Time: 5 min Cooking Time: 30 min 30 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

100 g whole almonds
Olive oil, for cooking
1 tsp smoked paprika
1 large sweet potato
(approx 180 g), peeled and cut into small chunks
200 g cherry tomatoes
400 g tin chickpeas, drained and rinsed
240 g baby spinach
200 g feta, crumbled
1⁄2 cucumber (approx 200 g), deseeded and sliced
Small bunch parsley, leaves only, chopped
For the dressing:
2 tbsp almond butter
Juice 1⁄2 lemon
1 tbsp olive oil
1 garlic clove, finely grated

Instructions

1 Heat the oven to 200°C Fan/Gas 7. Toss the almonds with 1 tsp oil, paprika and a generous pinch of salt and pepper. Put on a baking tray, then roast for 8 min. Set aside to cool, then roughly chop.

2 Meanwhile, put the sweet potato on a separate baking tray, drizzle with 1 tbsp oil, season, then cook for 25 min. Add the tomatoes and chickpeas, and cook for 5 min more, or until the tomatoes are on the edge of bursting and the sweet potato is tender.

3 In a large bowl, combine the dressing ingredients, mixing in 2–3 tbsp water to make a ‘drizzle-able’ consistency. Toss in the sweet potato, tomatoes, chickpeas, spinach, feta, cucumber and parsley. Place on a serving platter – or divide between 4 bowls – and scatter with the roasted almond.

ALSO SEE:

Try this perfectly simple & delish ‘pantry pasta’

Feature Image: Woman&Home