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Middle Eastern Sweet Potato Salad with Feta | From the Oven
(0)
35 min
Quick
Gurkerl Küche
Ein farbenfroher und aromatischer Hauptspeisen-Salat aus der Levante-Küche: Im Backrohr goldbraun geröstete Süßkartoffelwürfel mit feinem Kreuzkümmel, gebettet auf frischem Babyspinat, verfeinert mit cremigem Feta, knackigen Walnüssen, fruchtigen Granatapfelkernen und einem samtigen Tahini-Zitronen-Dressing.
Preparation method
Roast the sweet potatoes in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the sweet potatoes, peel them, and cut them into cubes of approx. 1.5–2 cm.
Spread the sweet potato cubes onto the baking sheet. Mix evenly with approx. 20 ml of the olive oil, the ground cumin, and a generous pinch of salt and pepper. Bake in the preheated oven for about 25 minutes until soft and slightly caramelized around the edges.
Chef's tip
Oven variation: You can also cut the feta into thick slices and bake it with the sweet potatoes in the oven for the final 5 minutes – this makes it wonderfully creamy.
Seasoning tip: If you want to enhance the Middle Eastern flavor even more, sprinkle a little za'atar or sumac over the salad before serving.
Ingredients
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