Roasted sweet potato salad with feta and Hartlief Windhoek Salami
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.
  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 pumpkin seeds and dukkah.
  9. Drizzle with olive oil and balsamic reduction just before serving.
  10. Enjoy!