Watercress, sweet potato & feta salad

Preparation: 15 mins    Cooking: 30 mins    Serves: 4 as a starter, or 2 as a main meal


  • 85g watercress

  • 2 x sweet potatoes, washed

  • 50g dried cranberries

  • 50g walnut halves

  • 75g feta cheese

  • Olive oil

  • Salt and pepper

For the vinaigrette:

  • 3 tbsp extra virgin olive oil

  • 1.5 tbsp lemon juice

  • 1/2 tbsp good quality honey

  • Salt and pepper


Pre-heat the oven to 180°C.

Cut the sweet potatoes into wedges, leaving the skin on. Place wedges in a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until cooked through and soft.

Place the walnuts in another baking tray. Toast in the oven for five minutes.

Make the vinaigrette. Whisk together the lemon juice and honey with a pinch of salt and pepper. Then add the olive oil a drop at a time, whisking continuously. Taste to check seasoning.

Once the sweet potato is cooked, assemble the salad. Toss the watercress, sweet potato, cranberries, walnuts and crumbled feta in a bowl with the dressing. Serve immediately.

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