Summer is just around the corner, and for many of us that means BBQ season. This salad is a perfect accompaniment to BBQ meats and is simple to prepare to take along to a friend's place if you're asked to bring a salad. Roast the sweet potatoes, add them to a bowl with the spinach when cooled and add the balsamic glaze and feta just prior to serving.
300g sweet potatoes
1 tablespoon olive oil
250g baby spinach (or mix of rocket and baby spinach)
100g reduced fat feta cheese
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
Heat oven to 200 degrees Celsius
Peel and cut sweet potatoes into small cubes. Place in baking tray with olive oil, stirring to coat. Bake in oven for about 20 minutes or until soft and lightly browned.
Meanwhile, mix balsamic vinegar and brown sugar.
Place baby spinach leaves in bowl and add sweet potato cubes when cooled.
Crumble feta cheese over the top and add balsamic glaze.