Lamb, sweet potato and fetta salad

Cooking Salads Lamb, sweet potato and fetta salad

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Lables: Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 190°C. Place the sweet potato on a baking tray lined with non-stick baking paper and drizzle with a little olive oil, salt and pepper. Cook for 10 minutes.
  2. Add the tomatoes to the baking tray, drizzle with a little more oil, and season with salt and pepper. Cook for a further 15 minutes or until the sweet potato and tomato is tender. Remove, set aside and keep warm.
  3. Combine the 2 tablespoons of olive oil and vinegar. Season with salt and pepper to taste.
  4. To serve, arrange the sweet potato and tomatoes on serving plates along with the lamb, rocket and fetta. Drizzle with dressing and serve.

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250g sweet potato, peeled and sliced
2 tbsp olive oil
salt and cracked black pepper
4 roma tomatoes, halved
1 tbsp red wine vinegar
12 slices cooked lamb, warmed
100g baby rocket
80g Greek fetta, roughly crumbled

Adv

Autors
Preparation time
12
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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