Roasted Sweet Potato, Feta and Freekeh Salad
Servings
4
Servings
4
Ingredients
Salad
  • 450grams sweet potatopeeled and cubed
  • 1 red capsicumdiced
  • 3/4cup freekeh
  • 50grams feta
  • 2.5cups baby spinachchopped
  • 1/2tsp Moroccan spice mix
  • 1/2tbsp olive oil
Honey Mustard Dressing
  • 1.5tbsp olive oil
  • 2tsp Dijon mustard
  • 1/2tbsp honey
  • 1/2tbsp apple cider vinegar
Instructions
  1. Preheat oven to 200C.
  2. Cook freekeh as per packet instructions.
  3. Place sweet potato on lined oven tray, sprinkle with Moroccan spice and drizzle with ½ tbsp olive oil, bake for 10 minutes.
  4. Remove sweet potato from oven and add capsicum to tray, return to oven for a further 10 minutes.
  5. In a small bowl whisk all dressing ingredients together until combined.
  6. In a large bowl place roasted sweet potato, capsicum, spinach, dressing and cooked freekeh. Stir well to combine.
  7. Serve and top with feta.
  8. Store in an airtight container in the fridge for up to 4 days.
Recipe Notes

380 calories per serve

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 Roasted Sweet Potato, Feta and Freekeh Salad
Roasted Sweet Potato, Feta and Freekeh Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Salad
  • 450 grams sweet potato peeled and cubed
  • 1 red capsicum diced
  • 3/4 cup freekeh
  • 50 grams feta
  • 2.5 cups baby spinach chopped
  • 1/2 tsp Moroccan spice mix
  • 1/2 tbsp olive oil
Honey Mustard Dressing
  • 1.5 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1/2 tbsp honey
  • 1/2 tbsp apple cider vinegar
Servings
Ingredients
Salad
  • 450 grams sweet potato peeled and cubed
  • 1 red capsicum diced
  • 3/4 cup freekeh
  • 50 grams feta
  • 2.5 cups baby spinach chopped
  • 1/2 tsp Moroccan spice mix
  • 1/2 tbsp olive oil
Honey Mustard Dressing
  • 1.5 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1/2 tbsp honey
  • 1/2 tbsp apple cider vinegar
Roasted Sweet Potato, Feta and Freekeh Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200C.
  2. Cook freekeh as per packet instructions.
  3. Place sweet potato on lined oven tray, sprinkle with Moroccan spice and drizzle with ½ tbsp olive oil, bake for 10 minutes.
  4. Remove sweet potato from oven and add capsicum to tray, return to oven for a further 10 minutes.
  5. In a small bowl whisk all dressing ingredients together until combined.
  6. In a large bowl place roasted sweet potato, capsicum, spinach, dressing and cooked freekeh. Stir well to combine.
  7. Serve and top with feta.
  8. Store in an airtight container in the fridge for up to 4 days.
Recipe Notes

380 calories per serve