Roasted Sweet Potato, Sweet Potato Crisps, Creamy Fetta Cheese, Baby Peas Salad
What you need:
- Sweet potato peeled chopped into 4cm chunks, roasted in the oven
- Slivers of sweet potato, use a vegetable peeler to create long slivers for crisps. Shallow fry in oil and drain on paper towel
- Creamy feta cheese crumbled or diced in small chunks
- Frozen baby peas defrosted or fresh cooked
- For the dressing - olive oil, Dijon mustard, white wine vinegar and a drizzle of honey combined.
What you need to do:
In a shallow serving bowel, arrange the roasted sweet potato, add fetta and baby peas then gently toss. Drizzle with the dressing then top with the sweet potato crisps. Enjoy!
