Sweetpotato salad with feta cheese and spring onions

This is the easiest salad ever and a good option as work lunch. I made it in the morning, when I had nothing in the house apart from these 3 ingredients and then took it with me, because it is that quick to make. Needless to say better, much cheaper and more filling than any salad available from the canteen. This little number will get you out of the rut. I enjoy the combination of sweet, smoky and the salty, slight sharp taste of the feta.

This easy recipe is also mentioned in my article “Never buy lunch again, make it yourselfwith these great ideas” so have a look for more delicious ideas to put the dreaded work lunch back on the map, leave people in your office jealous and wondering how you can put it all together. We have a few nosy people in my office that always have a look at others lunches, it feels quite good when the envy your lunch over their own same old boring sandwich.

Ingredients make 1:

1 large sweet potato

40gr feta cheese

1-2 spring onions

Smoked paprika

Salt & pepper to taste

1 tsp olive oil

3-5 tbs water

For the dressing:

1 tsp Dijon mustard

1 tsp olive oil

2 tsp apple cider vinegar

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Cut the sweet potato into small blocks of about ½ cm and chop the spring onion. Heat the oil in a medium sized pan and add the sweet potato. Get the sweet potato browning in the pan; add smoked paprika, salt and pepper. After a few minutes the sides should be nicely coloured but the sweet potato isn’t totally cooked yet.

Turn the heat up high and add the water straight into the pan, cover and then return to a medium heat.  Turning it up high will just ensure that the water comes to a boil right away; we have no time to waste in the morning before work. This will steam the remainder of the potato through and through. Give the pan with cover on a shake a couple times while waiting so no potato gets burned. Sweet potatoes usually soften faster than normal potatoes, but they also contain more sugar so shaking them up is essential.

Prep your Tupper ware dish and mix all the ingredients for the dressing in a glass and mix it all up. I use an old mustard glass, close and shake them all together, saves a bit more time. Taste and adjust the dressing if necessary.

Make sure all water has evaporated from the pan, add the sweet potato to your container, sprinkle the spring onions and crumble the feta on top. A pinch more pepper and you are done, ready to take to work.