Herb-roasted Sweet-Potato Salad with Feta and Spring Onions

This is the best dinner to make when you've had a long and tiring day and you just don't fancy cooking.  The longest bit of 'cooking' is the preparation of the sweet potatoes (peeling and chopping) and then you can sit back and relax whilst they roast in the oven. The result is a delicious mix of sugary sweet potatoes and sharp feta and spring onions. Add any salad leaves/radishes/cucumber slices if you like, but it stands alone, believe me!



Ingredients: (Enough for 1 portion)


1 x small sweet potato peeled and chopped into rough 1 inch squares
2 tblsp olive oil (this is quite liberal as it acts as a dressing once the potatoes are cooked)
200g feta gently crumbled
3 spring onions chopped into little rounds
1 x liberal handful of mixed dried herbs (any that you have in the cupboard)
Salt and Pepper




Method:
Preheat the oven to 180 degrees.
Peel and chop the sweet potatoes and place into a roasting dish.
Drizzle over the olive oil, all herbs and liberal seasoning. Mix well with a spoon so that all of the potato is coated in some oil.
Place into the oven for 40 minutes(you can put it in the oven whilst it is heating up and add on a few more minutes to your cooking time).
Meanwhile, roughly chop the feta and spring onions and then relax.


After 40 minutes or so, test the sweet potatoes are perfectly soft then add the feta and spring onions to the hot roasting tin.
Mix for a minute until the feta just begins to melt.
Place onto a plate of salad leaves and whatever salad additions you want and drizzle over any herby oil left in the roasting pan.





The flavours mix together so beautifully that, I assure you, this will become a mid-week staple with next to no effort.