A colorful salad that combines comfort food and freshness: soft sweet potato, creamy feta, and fried zucchini, topped with Sandra's Turmeric Quinoa Granola for a surprising, herby crunch. Served with a refreshing yogurt dressing, this dish is ideal as a nutritious lunch or light dinner. 😍
This is what you need
- 3 medium sweet potatoes
- 200 g feta
- 1 zucchini
- 100 g Greek yogurt
- ½ lime
- Olive oil
- Salt & pepper
- Fresh mint and chives
- Sandra's Turmeric Quinoa Granola
This is how you prepare it
Preheat the oven to 200°C (400°F). Wash the sweet potatoes, halve them, and place them flat-side down on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake for about 30 minutes.
Meanwhile, briefly fry the zucchini cubes in a pan with a little olive oil and season with salt and pepper. Let the roasted sweet potatoes cool, then peel the skins, if desired, and dice them. Dice the feta cheese as well.
Combine the sweet potato, zucchini, and feta in a bowl and season with salt and pepper. Garnish with a handful of Turmeric Quinoa Granola for extra crunch.
Dressing
Mix the yoghurt with the lime juice, chopped mint and chives and season with salt and pepper.
Tip 🌸
Serve the salad with a mix of spinach and arugula for extra freshness and color.
