Greek Salad With Sweet Potato

A gorgeously smooth and fruity salad that makes a scrumptious side dish to any BBQ.

Ready In 50 mins

Serves 6

Ingredients

1/2 Aubergine
200g Feta
1 Sweet potato
50g Black olives
1 Medium red onion
5 Tomatoes
1/2 Cucumber
2 Tsp premium Sicilian olive oil
Dressing
3 Tbsp Orange & Mandarin Olive Oil
1 Tbsp Pomegranate & Fig Balsamic

Method

Preheat the oven to 200°C, place your sweet potatoes and aubergine on baking tray and drizzle with Sicilian Olive Oil then roast in the oven until soft for approximately 35 minutes and allow to cool.

Cut the red onion and cucumber into thin slices, tomatoes into large chunks, half the black olives and slice the aubergine into 1-inch cubes, slice the feta into bite size chunks.

Combine olives, red onion, tomatoes, cucumber, Orange & Mandarin Olive Oil and Pomegranate & Fig Balsamic in a bowl, then mix in the feta.

Add the sweet potato and aubergine and toss it all together before serving.