While working at Citrus, in Byron Bay, Lisa Middleton taught me the art of making salads. Salads can be the most scrumptious rewarding thing to eat, and there are really no rules to making salads. The key is in using interesting ingredients, good olive oil and fresh herbs.
Some people may associate eating salad with spring and summer or warmer weather, but salads can be a nurturing wholesome meal at any time, and very appealing in winter, especially a warm salad.
This is a very simple warm salad that we might eat for lunch or dinner. It is also easy to make uniquely your own by swapping ingredients or adding others…. keep in mind the colour of the ingredients and I am sure your salad will be tasty. If you are eating lots of coloured fruit and vegetables in your diet then you are probably eating well!
This is what we had for lunch today.
1 large Sweet Potato (Yams)
1/2 punnett Cherry Tomatoes
1 small Red onion
2 handfuls of Rocket (Spinach or Arugula)
1/2 cup feta crumbled
2 table spoons of Olive Oil
1 table spoons of fresh Thyme
Salt & Pepper
Pre-heat oven to 400F˚
Peel and chop sweet potato into small cubes. Halve cherry tomatoes. Quarter red onion. Put these three ingredients in a baking tin with olive oil and thyme. Season with salt and pepper. Bake for 30-40 minutes. When cooked, while still hot, pour the baked sweet potato, tomato and onion into a mixing bowl, crumble and add feta, toss in hand fulls of rocket. Combine and serve while still warm.