Pic of Sweet potato, feta and olive salad

Sweet potato, feta and olive salad

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Sweet potato, feta and olive salad

Serves 4 40 min
If you want to make this hearty, colourful vegetarian salad in the winter or don't have any fresh herbs to hand, use a pinch of dried herbs, preferably one with oregano – either herbes de Provence or mixed herbs.


  • 2 sweet potatoes, (about 250-275g each), peeled and cut into 8 pieces lengthways
  • 200g feta cheese
  • 3 tbsp fresh basil, shredded
  • 2 tbsp fresh parsley, chopped
  • a few fresh oregano leaves, shredded, if you have them, or use a pinch of dried
  • 12 pitted black olives, chopped
  • 1 tbsp olive oil, plus a little extra for drizzling
  • 100g salad leaves
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    In a pan of boiling salted water, cook the sweet potatoes for 5 minutes. Drain and leave to dry.
  • Step 2

    While the potatoes are cooking, crumble the feta into a large bowl. Add the herbs, olives and a tablespoon of olive oil. Season with pepper and stir to combine.
  • Step 3

    Heat a griddle (or cook on the BBQ). Toss the sweet potatoes in a bowl with a little olive oil to coat, then griddle or BBQ for about 15 minutes or so, turning every now and then, until the potatoes are cooked through.
  • Step 4

    Place the salad leaves in a large serving bowl, add the potatoes and sprinkle over the feta mixture.
  • Step 5

    Drizzle over a little olive oil to serve.

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