Roasted Sweet Potato, Feta and Freekeh Salad
Servings
4
Servings
4
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
Instructions
Preheat oven to 200C.
Cook freekeh as per packet instructions.
Place sweet potato on lined oven tray, sprinkle with Moroccan spice and drizzle with ½ tbsp olive oil, bake for 10 minutes.
Remove sweet potato from oven and add capsicum to tray, return to oven for a further 10 minutes.
In a small bowl whisk all dressing ingredients together until combined.
In a large bowl place roasted sweet potato, capsicum, spinach, dressing and cooked freekeh. Stir well to combine.
Serve and top with feta.
Store in an airtight container in the fridge for up to 4 days.
Recipe Notes
380 calories per serve
Print Recipe
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
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat oven to 200C.
Cook freekeh as per packet instructions.
Place sweet potato on lined oven tray, sprinkle with Moroccan spice and drizzle with ½ tbsp olive oil, bake for 10 minutes.
Remove sweet potato from oven and add capsicum to tray, return to oven for a further 10 minutes.
In a small bowl whisk all dressing ingredients together until combined.
In a large bowl place roasted sweet potato, capsicum, spinach, dressing and cooked freekeh. Stir well to combine.
Serve and top with feta.
Store in an airtight container in the fridge for up to 4 days.
Recipe Notes
380 calories per serve