150 gm (e.g. one large) sweet potato, peeled and chopped
into 1 to 2 cm pieces
5 rashers streaky bacon
45 gm feta cheese, chopped into 1 cm dice
45 gm mixed salad leaves
10 large fresh basil leaves
45 gm sunblushed/sundrenched tomatoes, drained from their
oil and roughly chopped
15 gm pine nuts
salt and freshly ground black pepper
For the dressing:
1 tbsp olive oil
1 tsp white wine vinegar or lemon juice
1 tsp wholegrain mustard
1 tsp runny honey
Preheat oven to 220 C.
Put the sweet potatoes into a roasting tin in a single
layer, brush on a little olive oil and season.
Roast in the oven for 30 minutes or until they are browned;
it is important that they are browned.
Remove from the oven and leave to cool.
Put the pine nuts in a dry frying pan and heat over a low
heat until they are a little browned, stirring frequently as
they catch easily; tip onto a plate to cool when done.
Put the streaky bacon in a dry frying pan, whole, and cook
until the fat is browned and crispy.
Retrieve the bacon onto kitchen paper, leave to cool and
then break/chop into pieces.
Make the dressing by putting all of the ingredients in a
jar with a screw top and shaking it well.
Put the salad leaves and most of the basil in a bowl, add
most of the sweet potatoes, bacon, feta and tomatoes, pour the
dressing over and toss to coat everything then scatter the
remaining sweet potatoes, bacon, feta and tomatoes over the
top, followed by the pine nuts on top of that.