Sweet Potato, Walnut and Feta Salad
Sweet Potato, Walnut and Feta Salad



  • 450g sweet potatoes
  • 3 sliced avocados
  • 1 sliced fennel bulb
  • 100g rocket leaves
  • 6 sliced pickled walnuts
  • Parsley, chopped
  • Dill, chopped
  • 125g feta
  • For the Dressing
  • 5 lemons, juice only
  • 75ml toasted walnut oil
  • 3 tbsp runny honey
  • 1 garlic clove
  • 2 tsp sea salt
  • Handful of dill
  • Preheat the oven to 200C, and roast the sweet potatoes for 45 mins or until tender. Leave to cool completely, then peel and slice into generous rounds. Meanwhile, whizz together the dressing ingredients in a food processor, and season to taste.
  • Arrange the sliced sweet potatoes on a platter and top with the avocado slices, fennel, rocket and walnuts. Scatter with chopped herbs, then drizzle with plenty of the dressing. Crumble over the feta, add a pinch of cracked black pepper and serve.
45 mins
4 serving

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