|10 min||25 min||35 min||2|
|1/2 tbsp||Balsamic vinegar (or to taste, for salad)|
|2 tbsp||Extra virgin olive oil (1 tbsp for salad +1 for cooking, for drizzling on kumara)|
|1/4 tsp||Black pepper (fresly ground)|
|1/2 tsp||Sea salt|
|1 medium potato||Sweet potato (kumara-diced into cubes)|
|3 leaf||Lettuce, romaine (chopped)|
|8 tomato||Cherry Tomatoes (halved)|
|4 medium||Radish (sliced)|
|1/4 cup||Pine nuts, dried|
|1/2 cup, crumbled||Feta cheese|
1. Pre-heat the oven to 350F (180C).
2. Place the sweet potatoes in a baking dish and drizzle with olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool when done.
3. Arrange lettuce, tomato and radishes in a serving bowl. Add the sweet potato once cooled. Sprinkle on some feta and pine nuts.
4. Finally, drizzle on some extra virgin olive oil and balsamic vinegar
are a great source of beta carotene which is converted into vitamin A in the body and is important for immunity and healthy vision!