Updated: May 2, 2019
Impress your friends and family with this super salad. This is wonderful for a weekend lunch, BBQ or picnic.
600g Sweet potatoes, cut into wedges Light olive oil or groundnut oil Flaky sea salt and freshly ground black pepper 50g Feta, cubed 50g Nomadic Labneh 100g Baby salad leaves 20g Pomegranate seeds, toasted
Pre-heat the oven to 200c / 180c fan / 400f / gas mark 6.
In a large mixing bowl, mix the sweet potatoes with olive oil and seasoning. Tip the veg into a large roasting tin and roast for about 15-20 minutes until cooked. Halfway through cooking, give them a turn.
Allow the sweet potatoes to cool while making the feta dressing; using a food processor, blend the feta and Labneh with a little water to create a creamy consistency.
Toast the pomegranate seeds in a non stick frying pan over a medium heat, just until they begin to pop.
Arrange the sweet potato wedges on a large plate, and using a slotted spoon splash with the Labneh dressing. Scatter over baby leaves and pomegranate seeds to serve.
Recipe courtesy www.belleabouttown.com