Best served chilled. Add the remaining ingredients; toss to coat. Combine the seeds with the feta and 2 tablespoons of the olive oil in a bowl, making sure the feta is coated in the spiced oil. Healthy Sweet Potato Salad with Greek Yogurt Just in time for summer, this healthy Sweet Potato Salad will make a great side dish for your next summer meal. Slice 3 large sweet potatoes. Honey-baked feta with lavender, thyme and rye crisps, Iced cucumber soup with feta cheese crumble, Tyropitakia – feta and manouri cheese pies, Toast the fennel and cumin seeds for a minute or so on a dry pan until the aromas are released. Roast in the oven for 35 minutes then allow to cool whilst you prepare the salad, Combine the olives, red onion, tomatoes, cucumber, oregano, lemon juice and extra virgin olive oil in a bowl, then mix in the marinated feta. Add the sweet potato and aubergine and toss it all together before serving with dips and bread, 2 tbsp of extra virgin olive oil, preferably Greek, 4 tbsp of extra virgin olive oil, plus extra for roasting, Join our Great British Chefs Cookbook Club. Add salt and pepper to taste. It’s a rarity, so I am cherishing this memory. I have to admit, my husband did a darn good job with executing much of this salad including marinating the feta in the toasted spices. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Drain and set aside to cool. While the sweet potatoes are baking, make the Greek filling. Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Ingredients 3 cups sweet Potato, cubed 1 cup sweet peppers, chopped 1/2 cup red onion, chopped 1/2 cup kalamata olives, halved 1/4 cup feta cheese 1/4 cup olive oil 1/8 cup lemon juice 1 teaspoon crushed garlic 1/2 teaspoon oregano salt and pepper to taste It has the creamy texture of a classic potato salad with a little crunch from onions and sunflower seeds. Roast until just cooked through, about 10 minutes. My family and I all got involved in making this delicious salad, with my boy eagerly describing how the vegetables for it arrived in a massive box from a chap called Gary! Grill potatoes, covered, over medium heat or broil 4 in. Preheat oven to 425F. Chop up some cucumbers, tomatoes, onions and add them over roasted sweet potatoes. https://www.greatbritishchefs.com/recipes/sweet-greek-salad-recipe Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Sign up for the Recipe of the Day Newsletter Privacy Policy. In a medium bowl, combine the chickpeas, tomatoes, cucumber, olives, red onion, and feta. Stir and season with salt and black pepper, to taste. Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. He washed the glossy ripe tomatoes and after a few impatient nibbles of the cucumber, he did a good job with that too. Add the olive oil, lemon juice, red wine vinegar, and dried oregano. Serve salad warm or cold. Place in the fridge for a couple of hours to marinate, Remove the excess water from the aubergine by salting the cubes lightly and resting them on kitchen paper to drain, then place in a bowl and cook in the microwave for 3 minutes, Place the sweet potatoes and aubergine on a baking tray and drizzle with a little of the olive oil. Meanwhile, place the potato spirals on the prepared baking sheet; drizzle with oil and sprinkle generously with salt and pepper. Fresh, healthy and delicious, Deena's sweet Greek salad recipe is a fantastic twist on an old classic, with the addition of sweet potato, toasted fennel seeds and cumin adding warmth and vibrancy to a traditional Greek salad recipe. Best served chilled. Place in a large bowl. Peel and cube the sweet potatoes and put them in a large pot. Add to a baking sheet with some olive oil, sea salt, pepper and parsley and cook for 50-60 minutes flipping halfway through. All rights reserved. Add salt and pepper to taste. https://www.plantbasedcooking.com/recipe/greek-stuffed-sweet-potatoes from the heat for 20-25 minutes or until tender. © 2020 Discovery or its subsidiaries and affiliates. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Make the tzatziki sauce. Cover with water, bring to a boil and boil until tender, about 5 minutes. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce.

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