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CHARRED SPRING ONIONS AND SWEET POTATO SALAD
I've always preferred spring onions a little on the charred side. It really brings out their true sweetness. Try them here with sweet potato in a fresh spring salad.
SERVES 4
Preparation time: 10 minutes
Cooking time: 20 minutes
■ 1kg (2¼lb) sweet potatoes, peeled and sliced
■ 3 tbsp olive oil, plus extra for brushing, divided
■ 1½ tbsp za'atar (or, if you can't find za'atar, an equal mixture of dried thyme and sesame seeds)
■ 250g (8¾oz) spring onions, trimmed and cut in half
■ ½ garlic clove, crushed
■ 1½ tbsp good quality balsamic vinegar
■ 150g (5¼oz) mixed leaves
■ 60g (2oz) feta, crumbled
■ 60g (2oz) pumpkin seeds, lightly toasted in a dry frying pan
Preheat the oven to 200C/fan 180C/ gas 6. Pop the sliced sweet potatoes and spring onions into a bowl with 1 tbsp olive oil and 1 tbsp za'atar. Toss to coat. Place everything on a Meanwhile make the dressing. Mix 2 tbsp olive oil with the garlic, vinegar and ½ tbsp za'atar. Add the mixed leaves to a serving plate. Arrange the sweet potatoes and spring onions over the top. Scatter the feta and toasted pumpkin seeds over then pour over the dressing. Serve.
