A simple, healthy and filling salad with roasted sweet potatoes, feta cheese and arugula, all topped with a delicious lemon-tahini dressing.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 800 grams Sweet potatoes, cubed
- 1 tbsp Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 150 grams Rocket
- 150 grams Feta cheese, crumbled
- 4 teaspoons Sun-flower seeds
- 4 teaspoons pumpkin seeds
- FOR THE TAHINI SAUCE:
- 4 tablespoons Tahini
- 1 tbsp Olive oil
- 1 Lemon, juice
- 1 teaspoon Salt
- 6 tablespoons Water
Preparation
Preheat the oven to 225°C (430°F).
Place the sweet potato cubes on a large baking sheet and toss with the olive oil, salt and black pepper. Place in the center of the oven and roast for 15 minutes. Take out and let cool for at least 5 minutes.
While the sweet potatoes are cooling, make the tahini sauce by placing the tahini, olive oil, lemon juice, salt and water in a jar. Tightly screw on a lid and shake vigorously.
Combine the arugula salad and the roasted sweet potato in a bowl and mix. Top with feta cheese. Garnish with sunflower seeds and pumpkin seeds and tahini sauce just before serving.
