Sweet potato salad

Ingredients for 4 servings:

• 5 large sweet potatoes
• 2 spring onions
• 1 bunch arugula
• 1 tbsp oil
• ½ tsp cayenne pepper
• salt and pepper
• Thyme
• ½ pack of feta cheese
• 1 tbsp balsamic vinegar, light
• 1 tbsp Balsamic vinegar, dark
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple, sophisticated, ideal on the barbecue buffet

Preheat the oven to 200 degrees Celsius (top/bottom heat). Peel and dice the sweet potatoes. Season the oil with spices and drizzle over the sweet potatoes. Then stir everything well and spread them on a baking sheet lined with baking paper. Cook the sweet potatoes in the oven for about 20-25 minutes. Let the sweet potatoes cool. In the meantime, wash the arugula and cut it into bite-sized pieces. Dice the feta cheese. Slice the spring onions into thin rings. Carefully mix the arugula and spring onions into the sweet potatoes. Make a marinade with both types of balsamic vinegar and honey and drizzle this over the salad. Finally, sprinkle the feta cheese over the salad. Cover and refrigerate the salad until ready to serve.