I ordered this salad in a bar in Australia a few years ago and have been obsessed with it ever since.
It’s such a simple combination of ingredients but I would have never thought to combine them and now I’m so glad I have because the taste is something serious.
With its sweet against salty combination, this salad will certainly satisfy your taste buds and also impress your friends at that Summer Barbeque.
100 grams Fresh Baby Spinach
1 medium Sweet Potato, diced
1 cup Greek Feta, diced
1 cup Dried Figs, halved
2 Tbsp. Balsamic Vinegar
Olive Oil Cooking Spray
Preheat the oven to 200 Degrees C and cover an oven tray with greaseproof paper.
Spread out the sweet potato cubes on the tray and spray with olive oil.
Pop the tray in the oven and roast the cubes until cooked through, about 20 minutes usually.
Remove the sweet potato from the oven and leave to cool for about 10-15 minutes.
While you’re waiting for the cubes to cool, add spinach, feta and figs to a large salad bowl.
Add the balsamic vinegar and toss.
When the sweet potato has cooled, add this to the salad bowl and give it another toss.
Pour yourself a glass of wine, grab a fork and sit out the back to enjoy.
Hashtag Summer 🙂