Sweet Potato, Red Pepper, Pine Nut and Feta Salad

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

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

Ingredients

Gluten-free
Vegetarian

Ingredients

Method