Quick charred spring onion and sweet potato salad

Quick charred spring onion and sweet potato salad
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Charred sweet potatoes are flavoured with za’tar and combined with spring onions, lamb’s lettuce and feta to make a salad that’s hearty enough for midweek dinner.

Nutrition: per serving

Calories
497kcals
Fat
20.7g (4.9g saturated)
Protein
11.5g
Carbohydrates
60g (19.6g sugars)
Fibre
12.4g
Salt
0.7g
Calories
497kcals
Fat
20.7g (4.9g saturated)
Protein
11.5g
Carbohydrates
60g (19.6g sugars)
Fibre
12.4g
Salt
0.7g

Ingredients

  • 1kg sweet potatoes, peeled
  • 3 tbsp olive oil, plus extra for brushing
  • 1½ tbsp za’atar (or, if you can’t find za’atar, an equal mixture of dried thyme and sesame seeds)
  • 250g spring onions, trimmed and cut in half
  • ½ garlic clove, crushed
  • 1½ tbsp cider vinegar
  • 150g lamb’s lettuce
  • 60g feta, crumbled
  • 60g pumpkin seeds, lightly toasted in a dry frying pan

Method

  1. Put the whole sweet potatoes in a large pan of salted boiling water and cook for about 20 minutes until tender but still firm. Drain, slice into 1cm discs and put in a bowl with 1 tbsp olive oil and the 1 tbsp za’atar. Turn gently to coat.
  2. Put a griddle pan over a high heat until smoking. Brush the spring onions with olive oil, then griddle for 1-2 minutes on each side until soft and marked with char lines. Set aside in a large salad bowl.
  3. Put the cooked sweet potato slices in the griddle pan and fry for 2-3 minutes on each side until char lines appear (you might need to do this in batches). Add the charred sweet potatoes to the bowl with the spring onions.
  4. To make the dressing, mix 2 tbsp olive oil with the garlic, cider vinegar and ½ tbsp za’atar. Add the lamb’s lettuce, feta and toasted pumpkin seeds to the griddled veg, then toss together with the dressing.

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