Sunday, 9 February 2014

Sweet potato, avocado and Kalamata olives salad

A light yet hearty salad, perfect for lunch.

(serves 2 persons as a full meal)

1 bag of mixed salad leafs ( I used a mix of radicchio, lolo and escarole)
1 avocado sliced
1 handful of cherry tomatoes
2 sun-dried tomatoes  kept in olive oil
about 12 Kalamata olives
100 gr feta cheese
2 sweet potatoes  (about 600 gr)

Dressing : 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, salt, pepper, 1 teaspoon of the sun dried tomatoes oil.

How it`s made

1. Peel and slice the sweet potatoes. Preheat the oven at 175 C. Put the potatoes in a bowl, sprinkle them with some salt and pepper. Add about 1 teaspoon of olive oil and toss. Add 2 tablespoons of grated Grana Padano and toss. You can skip the last step, but it will add lots of flavor. Bake the sweet potatoes in an oven  paper  covered tray for 20 minutes or so.
2. Finely chop the sun-dried tomatoes and the Kalamata olives. Crumble the feta cheese.
3. Mix everything in a bowl and prepare the dressing in a small jar with a lid. Shake the dressing as you would do with a James Bond Martini.
4. Right before eating, toss the salad and dressing.

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