Roasted sweet potato & tomato salad

Sunrise on the bay

I’m sorry for the long absence folks, but after feeling utterly burnt out for awhile with work and family stuff, I decided to take the weekend off and go to one of Victoria’s most beautiful destinations, a little coastal town called Apollo Bay 🙂

Sunrise in Apollo Bay

However, even that didn’t seem like a total holiday as I was only down for the weekend, so up at dawn and frantically running about taking as many photos as possible, as well as cooking up quick and healthy meals that would sustain my friend and myself so we didn’t have to leave the cosy little cottage we had rented.

Early sunrise from the hill

Having gotten back, it’s taken awhile to work up the enthusiasm to blog (or do anything again), but hopefully today’s recipe will make you think it’s been worth the wait 🙂

This is one of my absolute favourite salads, and can you see why? Vegetarian-friendly, it is healthy and light, yet quite filling, and so amazingly filled with texture and flavour that it makes a wonderful lunch or light dinner.

Since it requires sweet potatoes and tomatoes to be roasted, it may not be the quickest salad in the world, but if you’re after a wonderful new summer dish to try then this might be it! Oh – and a hint? You can roast the potato and tomato at night and let them cool, and plate up the salad the next day for a super-fast meal. What could be easier? 🙂

Baked Sweet Potato & Tomato Salad
(Adapted from ‘The Instant Cook‘ by Donna Hay)

Ingredients (serves 2)
2 medium-sized sweet potatoes (kumara), peeled
3 medium-sized ripe Roma tomatoes
150g baby spinach leaves, thoroughly washed and rinsed
1/2 cup toasted almonds, roughly chopped
60g good quality feta cheese, drained
Olive oil
Sea salt & cracked pepper

Dressing ingredients
3 tbsp honey
2 tbsp cider vinegar
1 tbsp olive oil

1. Preheat oven to 200 degrees C. Slice the sweet potatoes lengthwise into wedges, then halve the tomatoes and place on a lined baking tray. Drizzle over a little olive oil, then sprinkle over salt and pepper. Bake for 25 minutes, or till the potato is golden, soft, and can be poked straight through.

2. To make the dressing, whisk together the honey, vinegar and olive oil. Set aside for now. Take two large plates and begin to layer the baby spinach leaves, baked sweet potato wedges and tomato pieces until you have a good amount on each plate.

3. Crumble the feta cheese over the top and sprinkle a liberal amount of chopped almonds over the salad. Use a spoon to sparingly and evenly drizzle the dressing over the top and serve immediately 🙂

[tags]sweet potato, kumara, vegetables, salad, vegetarian, lunch, recipe, light, healthy[/tags]