Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from

Sweet Potato and Feta Salad with a Spring Onion and Honey Dressing


600g sweet potato
150g feta or vegan substitute
2 spring onions
olive oil
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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