Roasted Sweet Potatoes with Spicy Feta-Olive Salad
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large sweet potatoes, 3/4-1 lb each 200g (about 1/2 lb) block good feta cheese (sheep's milk is the best - try feta imported from Greece or France), cut into 1/2-inch (1 cm) cubes 2/3 cup black oil-cured olives (or other high-quality olives), pitted and chopped 1/2 red onion, chopped 1/2 red bell pepper, chopped 1 clove garlic, minced (optional)1/2 cup (packed) chopped fresh coriander/cilantro1/2 teaspoon cumin seeds (ground ok)1/2 teaspoon coriander seeds (ground ok)1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 tablespoons extra virgin olive oil juice of 1/2 lemon salt and pepper
Preheat the oven to 375F/190C. Wash the potatoes to rid them of any dirt and place on a foil-lined baking pan in the oven (no need to prick them). Bake until they are completely soft, about 45-60 minutes (depending on their size).
While the potatoes are roasting, make the salad. I like to toast the cumin and coriander seeds before using them, but you don't have to. If you do, just heat them in a dry pan, stirring often, until they smell fragrant and toasty. Set aside to cool, then crush them coarsely in a mortar or with the back of a heavy knife (if using whole seeds). Mix together all the salad ingredients in a bowl and leave to marinate in the fridge until the potatoes are done (add a little more olive oil if it seems dry). When they are, remove them from the oven and place on plates. Slice them lengthwise down the center, folding open to reveal the orange flesh inside. Sprinkle with a little salt and pepper. Pile half the feta salad on each potato, and eat!
Number of Servings: 4
Recipe submitted by SparkPeople user TOEKNEEBROH.
While the potatoes are roasting, make the salad. I like to toast the cumin and coriander seeds before using them, but you don't have to. If you do, just heat them in a dry pan, stirring often, until they smell fragrant and toasty. Set aside to cool, then crush them coarsely in a mortar or with the back of a heavy knife (if using whole seeds). Mix together all the salad ingredients in a bowl and leave to marinate in the fridge until the potatoes are done (add a little more olive oil if it seems dry). When they are, remove them from the oven and place on plates. Slice them lengthwise down the center, folding open to reveal the orange flesh inside. Sprinkle with a little salt and pepper. Pile half the feta salad on each potato, and eat!
Number of Servings: 4
Recipe submitted by SparkPeople user TOEKNEEBROH.
Nutritional Info Amount Per Serving
- Calories: 399.0
- Total Fat: 27.2 g
- Cholesterol: 50.5 mg
- Sodium: 1,178.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 3.9 g
- Protein: 10.6 g
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