Sweet potato salad with feta and pomegranate

Ingredients for 6 servings:

• 4 sweet potatoes
• 2 pomegranates
• 120 g feta cheese
• 50 g pumpkin seeds
• 1 tbsp olive oil
• salt and pepper
• 4 tbsp pomegranate seeds
• 4 tbsp red wine vinegar
• 2 tbsp honey
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

easy and quick to prepare, as a side dish

Preheat the oven to 180°C fan/convection oven. Peel the sweet potatoes and cut into large cubes. In a bowl, toss the sweet potatoes with olive oil and salt. Place the sweet potatoes in the oven for about 15-20 minutes, until they are soft but still firm to the bite. Quarter the pomegranates and scrape out the seeds. Set aside 4 tablespoons of them for the dressing and mix the remaining seeds with the cooled sweet potatoes. Finely chop the feta cheese and add it to the sweet potatoes along with the pumpkin seeds. For the dressing, puree the remaining pomegranate seeds and mix with honey, red wine vinegar, and olive oil to make a dressing, adjusting the seasoning to taste. Serve the salad with a little dressing, for example, as a small side dish to a good beef fillet, or as a main course. Note: This salad is very filling. It tastes especially delicious when it’s been allowed to marinate well. We always make it a few hours before dinner.