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Roasted sweet potato salad with feta and Hartlief Windhoek Salami

Roasted sweet potato salad with feta and Hartlief Windhoek Salami

Serves: 
6 people

The star ingredient of this salad is the dukkah, an Egyptian spice blend, which makes for a heavenly combination with the sweet potato. We used orange sweet potato to give the salad a wonderful, rich colour. If feta balls are not available, they can be replaced with soft Danish feta. This salad can be served for lunch with crispy ciabatta or without the bread as a tasty, Banting friendly starter.  

Ingredients

  • 400g Sweet potato, cubed
  • 15ml Sugar (Replace with Xylitol if you are banting.)
  • Salt and freshly ground black pepper
  • 25ml Dukkah
  • Dash Olive oil
  • 1 packet Washed salad leaves
  • 1 packet Washed rocket
  • 100g Hartlief Windhoek Salami
  • 12 Feta and herb balls or soft Danish feta
  • 50g Pumpkin seeds
  • Pinch of Ddukkah, to sprinkle over the finished salad
  • Olive oil
  • Balsamic reduction (See below)

Directions

  1. Preheat the oven to 180°C.
  2. Place sweet potato cubes on a baking sheet and season with salt, pepper, sugar and dukkah.
  3. Drizzle with olive oil and mix well.
  4. Roast until soft and caramelised for about 30 minutes.
  5. Chill the sweet potato.
  6. Assemble the salad with the salad leaves, rocket and sweet potato on a large, flat serving platter.
  7. Top with salami which has been folded into quarters.
  8. Place feta balls onto the salad and sprinkle with pumpkins seeds and dukkah.
  9. Drizzle with olive oil and balsamic reduction just before serving.
  10. Enjoy!

The trick with balsamic reduction is to get the consistency right. If it is too runny, it will not cover the salad ingredients and if it is too thick, it won’t drizzle evenly and the taste will be too intense. 

Ingredients

  • 250ml Balsamic vinegar
  • 125ml Brown sugar
  • Black pepper
  • Pinch of salt
  • Lemon zest of half a lemon

Directions

  1. Slowly bring all the ingredients to the boil while stirring. Make sure the sugar is dissolved before the syrup starts to boil.
  2. Boil on low heat for approximately 15 minutes. It must coat the back of a spoon when warm.
  3. Should your syrup be too thick when cooled, simply add a few drops of water and mix well.
  4. If you prefer smooth syrup, you can strain the lemon zest and black pepper, but do it while the syrup is still warm.
  5. Enjoy!

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Author

Carina Kenny
Carina's picture
We found her in the kitchen, leaning over a recipe book, a salami and wooden spoon in hand. Cape-based Carina Kenny has an enduring love of food, cooking and entertaining that shines through in every aspect of her work...