Sweet Potato, Spinach, Feta and Pine Nut Salad


1 medium sized sweet potato, cut into chunks

½ a block of danish feta, broken into decent size chunks

a large handful of baby spinach

½ cup of toasted pine nuts

balsamic vinegar

extra virgin olive oil

salt and pepper

-Pre-heat oven to 180ᵒC

-Place the chunks of sweet potato in a large bowl, season well with salt and freshly cracked pepper and a good drizzle of olive oil. Massage well with your hands making sure each piece is evenly coated with the olive oil.

-Place on a tray, with baking paper and pop into the oven and bake until just tender and a little golden

-In another large clean bowl, throw your spinach leaves, nuts and danish feta in, with a small amount of pepper and salt, toss gently.

-Add the sweet potato and a little balsamic and toss gently again.

-Place in a large serving bowl ready to go aside your favourite mains or simply by itself.

Mediterranean Quinoa Salad


1½ cup dry quinoa

½ cup extra virgin olive oil

1 tablespoon balsamic vinegar

2 garlic cloves, pressed

½ teaspoon dry basil, minced

½ teaspoon dried thyme, crushed between your fingers

salt and freshly ground black pepper

1 can of chickpeas, drained

3 cups rocket

⅓ cup roasted red bell pepper, drained and chopped

⅓ cup pitted kalamata olives, sliced

⅓ cup crumbled feta cheese


Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.

Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with salt and freshly ground black pepper and set aside.

To a large serving bowl, add the quinoa, rocket, —red bell pepper, kalamata olives, chick peas and feta cheese.

Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.