BBQ Sweet Potato & Feta Salad

English_Rose's Note:

Makes a nice change to normal potato salad to serve with BBQ'd meats etc..

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 1/2 lbs orange sweet potatoes, cut into slices
• 3 tablespoons olive oil
• 1 pinch salt and pepper
• 4 ounces baby spinach
• 4 tablespoons pine nuts, toasted
• 1 red onion, cut into thin wedges
• 7 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons clear honey
• 1 tablespoon coarse grain mustard

Directions:

1. Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbs olive oil and season.
2. Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
3. Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
4. Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
5. Pile the sweet potato on top of the salad and drizzle with the dressing.