This Roasted Sweet Potato Salad makes a nice change from the regular creamy white potato salad. Sweet and savoury mixed together - a must at your next BBQ.
Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
Mix 2 large Sweet potato and 2 tablespoon Olive oil together on a baking sheet. Put into the oven for 40 minutes, stirring half way. Remove from the oven and allow to cool.
Mix together 2 tablespoon Olive oil, juice of 0.5 Lemon, 1 tablespoon Red wine vinegar, 1 tablespoon Honey or maple syrup2 tablespoon Dijon mustard and 1 pinch Sea salt and black pepper. This is your dressing.
Add the sweet potato to a bowl with 100 g Sweetcorn, 1 Green bell pepper, 1 Roasted red peppers, 240 g Chickpeas and 6 Sun-dried tomatoes Pour over the dressing and mix well.
Serve, topped with 50 g Feta.
Notes
Make sure that you cut the sweet potato chunks the same size, so that they cook evenly.
If you prefer creamy potato salad, you could use mayo instead of the dressing.
Feel free to swap the chickpeas for black beans or butter beans.
To make this vegan, swap the honey for maple syrup and leave off the feta.
Any leftovers of this are great in tacos, burritos or wraps.
It can be served slightly warm (when the potatoes have just come out of the oven), or completely cooled and out of the fridge.
Add some extra flavour by topping with fresh herbs. Coriander, dill or chives would work well.
Add some heat by adding a pinch of cayenne in to the dressing.
If you are going to make this in advance, don't add the dressing until just before serving.
You could give this a green boost by stirring through some spinach or rocket lettuce (arugula).
A little bit of cooked chopped bacon gives this loads of extra flavour.
Add some extra sweetness with some dried cherries or cranberries.
Some chopped nuts and seeds finish this salad off nicely.