Sweet Potato Salad with Labneh Feta Dressing

sweet potato with labneh MAIN Impress your friends and family with this super salad. This is wonderful for a weekend lunch, BBQ or picnic.

Serves 4

INGREDIENTS
600g Sweet potatoes, cut into wedges
Light olive oil or groundnut oil
Flaky sea salt and freshly ground black pepper
50g Feta, cubed
50g Nomadic Labneh
100g Baby salad leaves
20g Pomegranate seeds, toasted

METHOD

Pre-heat the oven to 200c / 180c fan / 400f / gas mark 6.

In a large mixing bowl, mix the sweet potatoes with olive oil and seasoning. Tip the veg into a large roasting tin and roast for about 15-20 minutes until cooked. Halfway through cooking, give them a turn.

Allow the sweet potatoes to cool while making the feta dressing; using a food processor, blend the feta and Labneh with a little water to create a creamy consistency.

Toast the pomegranate seeds in a non stick frying pan over a medium heat, just until they begin to pop.

Arrange the sweet potato wedges on a large plate, and using a slotted spoon splash with the Labneh dressing. Scatter over baby leaves and pomegranate seeds to serve.

Miss B

Belinda Wanis, aka Miss B, is a Belle About Town who likes to bring a little bit of style into every aspect of her life. An experienced journalist with over 20 years in the industry she turned to the web, creating Belle About Town in early 2010, to fill a gap for tech-savvy stylish women who want the best life has to offer at their fingertips. She loves a decadent cocktail bar, a beautifully cut dress, cultural getaways, quality over quantity and is partial to Asian-fusion food. A globetrotter, who has lived in Australia, the UK and Denmark, she enjoys holidaying in the sun and you can often find her on a beach in Thailand or on shopping breaks in Sydney or New York. But her first love is, of course, London!

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