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Roast Sweet Potato, Green Bean and Feta Salad

  • Timer Prep 15 min
    Cook 30 min
  • Chart 210.0 cal/
  • Chef hat Easy


Peel and cut the sweet potatoes lengthways into quarters. Slice the red chillis. Finely slice the red onions. Chop the flat-leaf parsley.


  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  2. 2 Transfer the sweet potatoes to a large roasting tin and add half of the olive oil, all of the chilli and the smoked paprika with sweet red pepper and thyme, then toss together.
  3. 3 Roast in the oven for 25-30 minutes until tender. Move on to the next steps while you wait.
  4. 4 Cook the green beans in boiling salted water for 3-4 minutes until just tender; drain and refresh under cold water.
  5. 5 Once cool, transfer to a large serving platter and add the sweet potato and onion.
  6. 6 For the dressing, whisk together the red wine vinegar, mustard, honey and remaining oil and season.
  7. 7 Pour the dressing over the salad, crumble over the feta, scatter with the parsley, and serve warm or cold.
  • Average per serving
  • Calories 210.0kCal
  • Fat8.4g
  • Saturated2.7g
  • Salt0.66g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg