Bbq Sweet Potato Feta Salad Recipes

ROASTED SWEET POTATO SALAD WITH FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sweet potatoes, olive oil, and cumin seeds on a roasting tray, season with salt and pepper, and toss to coat. Spread cashews onto a baking sheet.
• Roast potatoes in the preheated oven until soft and slightly colored at the edges, 30 to 45 minutes, stirring after 20 minutes.
• At the same time, toast cashews in the oven until they start to turn golden brown and become fragrant, 10 to 15 minutes. Chop when cool enough to handle.
• Meanwhile, whisk oil, vinegar, sugar, salt, and pepper for dressing in a small bowl.
• Divide feta cheese, spinach, arugula, watercress, and cilantro among 3 plates. Top with warm sweet potatoes and cashews. Pour dressing over top and serve.

BBQ SWEET POTATOES & FETA

Steps:

• 1. Cut sweet potato lengthwise into ¼" thick slices. In a medium-sized bowl, toss sliced sweet potatoes with oil and season with salt and pepper. 2. Warm BBQ to medium-high heat and grill sliced, seasoned sweet potatoes about 4 minutes a side until you have nice grill marks. 3. Serve BBQ sweet potatoes topped with crumbled feta cheese, Italian parsley and balsamic glaze.

GRILLED SWEET POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.
• While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.
• Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkle with coriander.

SWEET POTATO, SPRING ONION & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato with the oil and some seasoning. Spread on a baking parchment-lined baking tray and roast for 30-35 mins until tender. Cool to room temperature.
• Whisk the dressing ingredients with a little more seasoning. Pile the potato onto a serving platter and drizzle over the dressing. Scatter over the feta and nuts, and very gently toss with your hands so you don't break up the potato.

BBQ SWEET POTATO & FETA SALAD

Steps:

• Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbs olive oil and season.
• Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
• Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
• Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
• Pile the sweet potato on top of the salad and drizzle with the dressing.