INGREDIENTS
3 medium-sized sweet potatoes
1 zucchini
200g feta cheese
100g Greek style yogurt
½ lime
Olive oil
Salt & pepper
Fresh mint leaves
Fresh chives
PREPARATION
Salad:
Preheat the oven to 200° C. Rinse the sweet potatoes and halve them. Cover the baking tray with baking paper and sprinkle with olive oil. Place the sweet potatoes halves flat side down on the tray. Season with salt and pepper and place in the oven for 30 minutes.
Wash the zucchini, cut into cubes and add salt and pepper. Briefly fry the zucchini in a pan with some olive oil.
Remove the sweet potato from the oven and let it cool for half an hour. You can then choose whether or not to leave the skin on the potatoes. If not, you can easily peel the skin off after cooling. Then cut the sweet potato into cubes.
Cut the feta into small cubes.
Place the sweet potato on a deep dish, add the zucchini and feta cubes. Lightly season with salt and pepper and finish with the Sandra Bekkari's Spicy Granola. Serve with the fresh dressing.
Dressing:
Put the yoghurt in a small bowl. Add the fresh herbs and the juice of half a lime. Mix well with a fork and finish with salt and pepper.
