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🥗 Roasted Sweet Potato Salad with Feta and Watercress

478 kcal · 30 min · 4 servings

Ingredients

• 700 g sweet potatoes
• 5 tbsp olive oil
• 2 pinch curry powder
• salt
• pepper
• 30 g pumpkin seeds (2 tbsp)
• 1 red onion
• 120 g feta (45% fat in solids)
• 0.5 small cucumber
• 2 tbsp white balsamic vinegar
• 2.5 tbsp lemon juice
• 1 tbsp liquid honey
• 1 bunch watercress (80 g)
• 15 g raisins (1 tbsp)
• coarse salt

Instructions

1. 1. Peel the sweet potatoes.
2. 2. Cut the sweet potatoes into small cubes.
3. 3. Place the cubes in a bowl.
4. 4. Add two tablespoons of oil.
5. 5. Sprinkle curry powder, salt, and pepper over them.
6. 6. Mix everything well until the cubes are evenly seasoned.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the sweet potato cubes evenly on the tray.
9. 9. Preheat the oven to 180 degrees Celsius with top and bottom heat.
10. 10. Place the tray in the oven.
11. 11. Bake the sweet potatoes for about 15 minutes.
12. 12. Remove the sweet potatoes from the oven when they are soft.
13. 13. Place the pumpkin seeds in a hot pan.
14. 14. Toast the seeds over medium heat for three minutes.
15. 15. Remove the seeds from the pan and set them aside.
16. 16. Peel the onion.
17. 17. Slice the onion into rings.
18. 18. Break the feta into small pieces.
19. 19. Wash the cucumber.
20. 20. Cut the cucumber into quarters lengthwise.
21. 21. Slice or shave the cucumber pieces into thin slices.
22. 22. Place balsamic vinegar, lemon juice, honey, the remaining oil, salt, and pepper in a small bowl.
23. 23. Whisk the ingredients for the dressing well together.
24. 24. Taste the dressing and adjust the seasoning if necessary.
25. 25. Wash the watercress.
26. 26. Shake the watercress dry.
27. 27. Tear the watercress into smaller pieces if necessary.
28. 28. Mix the watercress with the cucumber slices.
29. 29. Divide the mixture among four deep plates.
30. 30. Drizzle some of the dressing over the salad.
31. 31. Place the roasted sweet potatoes on top of the salad.
32. 32. Sprinkle the salad with the onion rings.
33. 33. Add the raisins.
34. 34. Sprinkle the toasted pumpkin seeds over it.
35. 35. Distribute the feta pieces on the salad.
36. 36. Add some coarse salt on top.

Nutrition per serving

• kcal: 478
• Protein: 11 g · Fett/Fat: 25 g · Carbs: 52 g