Baked Sweet Potato and Baby Spinach Salad


2 medium sized Sweet Potato (aprox. 1 Kg)

4 tomatoes cut into quarters

200g baby spinach leaves

200g pkt fetta

1/3 cup toasted pine nuts (or pumpkin seeds, or chopped almonds)

1 avocado, cut into slices



1/4 cup red wine vinegar

1/4 cup honey

1/3 cup olive oil

salt and pepper to taste



Pre-heat oven to 180c

Peel and cut sweet potato into wedges.

Toss sweet potato and tomato quarters in olive oil and lay on shallow baking tray.

Bake for approximately 45 minutes or until sweet potato is

tender and slightly caramelised.

Remove from oven and set aside to cool.

Scatter spinach leaves on a large shallow platter and arrange sweet potato and tomatoes on top, adding slices of avocado and crumbled feta. Drizzle with dressing and top with the pine nuts.

For the dressing: Place all ingredients in a jar with lid, shake until dressing is well combined. Taste for seasoning.

Dean Boudewyns