Sweet Potato, Bacon And Feta Salad

                potatoes after roasting
                kernels, browned

Serves: 2.


For the salad:
For the dressing:


  1. Preheat oven to 220 C.
  2. Put the sweet potatoes into a roasting tin in a single layer, brush on a little olive oil and season.
  3. Roast in the oven for 30 minutes or until they are browned; it is important that they are browned.
  4. Remove from the oven and leave to cool.
  5. 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.
  6. Put the streaky bacon in a dry frying pan, whole, and cook until the fat is browned and crispy.
  7. Retrieve the bacon onto kitchen paper, leave to cool and then break/chop into pieces.
  8. Make the dressing by putting all of the ingredients in a jar with a screw top and shaking it well.
  9. 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.

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