Name: Sweet Potato, Red Pepper, Pine Nut and Feta Salad
Yield: Serves 4
Ingredients: 200 g feta, cut into chunks; 10 sage leaves, chopped; 1 small chilli, deseeded and finely chopped; 60 g pine nuts; 70 g rocket; 50 g spinach leaves; 80 g good-quality olives; 200 ml ranch dressing; salt; cracked black pepper; 100 g green beans, blanched and refreshed; 2 red peppers, sliced lengthwise; 1 tablespoon runny honey; 100 g mange tout, blanched and refreshed; 500 g sweet potato, peeled and cut into chunks; 5 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

A tattie salad with a difference – not just boiled spuds with mayo! This salad is bursting with flavours and textures and features the light and zingy Mountain Cafe ranch dressing.

You can precook your sweet potato and red peppers – just warm them when you’re ready to put your salad together. You can also prepare your feta the day before and leave to marinate overnight.
The ranch dressing is best made the night