Charred spring onion and sweet potato salad

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.

Ingredients

  • 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.

Serves 2

 

Method

  1. 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.
  2. 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.
  3. 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.
  4. Place the salad leaves into a large dish or bowl. Top with the sweet potato, spring onion, cashews, pumpkin seeds and feta.
  5. 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.

 

Samantha x

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