600g sweet potato
150g feta or vegan substitute
2 spring onions
2 tsp honey
5 tsp white wine vinegar
½ cup pumpkin seeds
Preheat oven to 200°C.
Thoroughly wash sweet potatoes. Cut sweet potatoes into medium sized cubes and place on an oven tray. Generously, drizzle olive oil over and toss. Roast in oven for 30-35mins.
Heat olive oil in a pan and gently roast the pumpkin seeds, until toasted.
Dressing: Finely chop the spring onions and place in bowl, along with 2 tbsp olive oil, honey, white wine vinegar and a pinch of salt and pepper. Whisk all ingredients together.
In a serving dish – place the roasted sweet potato, crumble feta over and then sprinkle the pumpkin seed on top. Spoon over the dressing, and toss gently.
Enjoy while warm.
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