This salad has become a firm favourite for us, even managing to convince dad that he does in fact like sweet potatoes after all so that’s a pretty good sign!
Serves 6:
✔️ 1.25kg small sweet potatoes, peeled and cut in to 8 equal sized wedges
✔️ 3 tbsp olive oil
✔️ 1 tsp smoked paprika
✔️ 2 small pak Choi
✔️ 100g feta, crumbled
✔️ handful fresh coriander, roughly chopped
✔️ 1 tbsp sesame seeds, toasted
Dressing:
✔️ 2 tsp finely grated fresh root ginger
✔️ 1 small garlic clove, crushed
✔️ 1 red chilli, deseeded and finely chopped
✔️ 2 tbsp light soy sauce
✔️ 2 tbsp toasted sesame oil
✔️ 3 tbsp groundnut oil
Heat the oven to 200°C / 180°C fan.
Coat the sweet potato wedges with oil and season generously with salt. Heat a griddle pan until smoking hot, then give the slices of sweet potato 3 to 4 minutes to char before turning them over and griddle the other side.
Allow to cool slightly then place the wedges on a lined baking tray, sprinkle over the smoked paprika and cook for 10 to 15 minutes until they are soft and cooked through.
Finely slice the pak choi leaves and put in to a large mixing bowl with the warm sweet potato, feta and chopped coriander. Mix the dressing ingredients together and pour into the bowl, mixing gently together.
Transfer to a large serving platter, sprinkle with the sesame seeds and enjoy.
Sweet Potato, Pak Choi and Feta Salad
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