Ingredients
3 sweet potatoes, peeled and cut into chunks
rsemary needles, chopped to make 1 tbsp
olive oil
200g feta, crumbled
50g watercress
2 tbsp toasted pine nuts
DRESSING
2 tbsp white wine vinegar
1 tsp dijon mustard
1 red chilli, finely chopped
Method
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Heat the oven to 220°C. Toss the sweet potato with the rosemary, some seasoning and 2 tbsp olive oil. Put on a baking tray and roast for 20-25 mins until tender.
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Meanwhile, mix all the dressing ingredients with 2 tbsp olive oil. Tip the sweet potato into a bowl and toss with half the dressing.
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Arrange on a platter and top with feta, watercress and pine nuts Drizzle over the rest of the dressing to serve.
