Baked Sweet Potatoes with a Five Star Feta Salad
Servings: 2 servings
Calories: 470kcal
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Equipment
Ingredients
Baked Potatoes
- 2 sweet potato (roughly 250g/9oz each)
- 1 tsp olive oil
- Salt to taste
Salad Topping
- 5 oz (140 g) low fat feta cheese
- 1 handful olives
- 12 cherry tomatoes
- ⅓ cucumber (for extra crunch)
- 1 small red onion (or 3 spring onions)
- ½ lemon (juiced)
- 1 clove garlic (peeled and diced)
- 1 handful basil, fresh (dried is ok as well, but use less)
- ½ tsp cumin, ground
- ½ tsp cayenne pepper
- ¼ tsp black pepper (freshly ground)
- 1 tsp olive oil
Instructions
Baked Potatoes
- Preheat the oven to 200°C (400°F).
- Wash the potatoes and rub a coat of olive oil and salt on the skin.
- Next, put them on a baking tray and layer of foil. Off they go in the oven.
- Depending on the size of the potato they’ll be ready somewhere around 45 min. If the potatoes are massive then slice them length-ways before cooking to save time.
Salad Topping
- While they’re cooking, cut or crumble the feta cheese, cut olives, cherry tomatoes, cucumber, peel and dice the onion and mix it all up in a salad bowl.
- Juice the lemon, grate the garlic, chop the fresh basil.
- Put the basil, cumin, cayenne pepper, ground pepper, grated garlic, olive oil and lemon juice in a cup and stir well.
- Add the contents of the cup to the salad bowl and stir well.
- When the potatoes are ready (cut them open if they’re not already) pop them on a plate and layer the salad mix on top.
- Finally, add an optional dollop of Greek yogurt or natural plain yogurt.
Nutrition
Calories: 470kcal | Carbohydrates: 67g | Protein: 21g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 942mg | Potassium: 1251mg | Fiber: 10g | Sugar: 19g | Vitamin A: 36312IU | Vitamin C: 38mg | Calcium: 124mg | Iron: 3mg