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Sweet Potato, Fennel & Feta Salad by Zola Nene

30 Minutes
6 Servings
7 Ingredients

Description

Seeking that perfect spring dish or summer side? This Sweet Potato, Fennel and Feta Salad recipe by Zola Nene is the answer! Made with just seven ingredients and taking only 30 minutes to prepare, you’ll be wanting to recreate this fresh plate over and over again.

Once you’ve diced the sweet potatoes and seasoned them with salt, olive oil and roughly chopped fennel, you simply need to brown them in the oven or air fryer until tender, before adding your cherry tomatoes.

Once looking good, transfer your ingredients over to a serving plate and sprinkle with feta, finishing off with a generous drizzle of our Forage and Feast Coriander Pesto Dressing. Find all these ingredients at a Checkers store near you, or get them conveniently delivered to your door when you order via Sixty60.

Directions

1. Peel and dice the sweet potatoes, then mix with roughly chopped fennel. Season with salt and pepper, drizzle with olive oil and toss well.

2. Roast in the air fryer or in a preheated oven at 180ºC for 20 minutes, or until the sweet potato is tender.

3. Add the cherry tomatoes and roast for another 5 minutes.

4. Transfer to a platter, sprinkle with crumbled feta then drizzle over a generous amount of dressing.

5. Serve warm or at room temperature.

Ingredients

  • Forage and Feast Coriander Pesto Dressing
  • 4 medium sweet potatoes
  • 200g baby fennel
  • Salt and pepper; to taste
  • 1 tbsp. olive oil
  • 250g cherry tomatoes