I spend most of my Sunday afternoons in the kitchen, recipe testing and prepping my meals for the week ahead. I like to make a whole load of salads to keep in the fridge so I can pick and choose throughout the week and don’t spend a fortune on ready made bits and pieces in London. This salad is perfect for a quick work lunch as it’s simple, filling and delicious. The charred spring onions have a slight sweetness to them which goes perfectly with the saltiness of the feta cheese, while the sweet potato slices add a good helping of carbs to keep you going throughout the day. Sprinkle with a handful of cashews for an easy protein boost and you’re good to go.
- 2 large handfuls of mixed salad leaves (roughly 40g) – I like spinach, rocket and watercress
- 1 sweet potato, sliced into thin rounds (no need to remove the skin)
- 1 bunch of spring onions (around 6), cut into 3-inch long pieces
- Handful of cashew nuts
- Handful of pumpkin seeds
- 40g feta cheese, cut into cubes and crumbled slightly
- Olive oil
- Balsamic vinegar
To make this vegan, replace the feta cheese with avocado.
- Heat a griddle pan on a high heat. Meanwhile, brush the sweet potato slices on both sides with olive oil and sprinkle with salt and pepper. Do the same with the spring onions.
- Place the sweet potato pieces onto the griddle pan and cook for up to 5 minutes on each side until softened and charred in places. Remove from the pan and set aside to cool.
- Cook the spring onions in the same way for a couple of minutes on each side until charred. Remove from the heat and allow to cool.
- Place the salad leaves into a large dish or bowl. Top with the sweet potato, spring onion, cashews, pumpkin seeds and feta.
- Combine 3-parts olive oil with 1-part balsamic vinegar to make a simple dressing and drizzle over the salad. Top with finely sliced raw spring onion.