This is the sort of lunch that proves a handful of simple ingredients can still feel properly satisfying. Sweet potato, feta and spring onions make a colourful warm salad that is quick enough to prepare before work and far more inviting than another rushed canteen lunch.
The sweet potato brings sweetness and substance, smoked paprika adds a gentle warmth, and the feta gives the whole dish a salty, creamy contrast. A sharp Dijon and cider-vinegar dressing pulls everything together without weighing it down.
It is also a lovely Eat Well for Less recipe: economical, filling and built from ingredients that are easy to keep in the cupboard or fridge. There is no need for a leafy base, although a handful of rocket or spinach is an easy addition if you have some to use up.
Ingredients
Serves 1 generously
- 250g sweet potato, scrubbed and cut into roughly 1cm cubes
- 40g feta, crumbled
- 2 spring onions, finely sliced
- 1 tsp olive oil
- ½ tsp smoked paprika
- 2–4 tbsp water
- Freshly ground black pepper
- Sea salt, only if needed
For the dressing
- 1 tsp Dijon mustard
- 1 tsp olive oil
- 2 tsp apple cider vinegar
- 1–2 tsp water, if needed
Method
- Mix the dressing. Put the Dijon mustard, olive oil and cider vinegar into a small jar or bowl. Shake or whisk until combined, adding a teaspoon or two of water if you would like it a little looser. Set aside.
- Start the sweet potato. Heat 1 teaspoon of olive oil in a wide frying pan over a medium-high heat. Add the sweet potato, smoked paprika and a good grind of black pepper. Cook for 4–5 minutes, turning occasionally, until the cubes begin to colour around the edges.
- Steam until tender. Add 2 tablespoons of water and immediately cover the pan with a lid. Reduce the heat to medium and cook for 7–10 minutes, shaking the pan from time to time. Add another splash of water if the pan dries before the sweet potato is tender. Remove the lid for the final minute so any remaining moisture can evaporate.
- Finish the salad. Transfer the warm sweet potato to a bowl and gently toss with most of the spring onions and dressing. Fold through the feta, then scatter over the remaining spring onions. Taste before adding salt—the feta may provide all that is needed.
- Serve. Enjoy warm or at room temperature, with an extra twist of black pepper.
CATHERINE’S TIP
Let the sweet potato colour before adding the water—the browned edges bring much more flavour. Add only enough water to steam rather than boil it, and taste the finished salad before reaching for the salt because feta can vary considerably.
Make it your own
Add a handful of rocket or spinach, toasted seeds for crunch, or a few leftover roasted vegetables. For a little more heat, include a pinch of chilli flakes with the smoked paprika.
Storage
Best eaten warm or at room temperature. Leftovers will keep in a covered container in the fridge for up to 2 days. If preparing it ahead, keep the dressing separate and add it shortly before serving. This salad is not suitable for freezing.
Allergy information: contains milk and mustard.
Foodwizardry 