Roast potato and feta salad
1/3 cup flaked almonds
1kg orange sweet potato, peeled, cut into 3cm pieces
Olive oil spray
Salt and freshly ground black pepper, to season
150g baby rocket, washed, dried
150g Persian feta, drained. (I also use Greek)
2 tbsp honey
2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1. Preheat over to 220C. While oven is heating, put almonds on a tray. Put in oven and cook for 4 - 6 minutes or until toasted. Set aside to cool.
2. Line a large roasting dish with non-stick baking paper. Put sweet potato in dish, spray with olive oil and season with salt and pepper. Roast for 40 - 50 minutes or until tender and golden. Leave to cool.
3. To make balsamic dressing: Combine all ingredients in a screw top jar. Shake to combine. Remove lid. Microwave on HIGH for 10 seconds or until honey is melted. Shake to combine.
4. Arrange rocket on a platter. Scatter over the sweet potato. Crumble over the feta and sprinkle with almonds. Pour on dressing and serve.
Make ahead: The almonds can be toasted up to 2 days ahead. The dressing can be make up to 2 days ahead. Store both in airtight containers in the fridge.