Baked Sweet Potatoes with a Five Star Feta Salad

Wash the potatoes and rub olive oil and salt on the skin. Next, put them on a baking tray and layer of foil. Off they go in the oven. Depending on the size of the potato, they’ll be ready somewhere between 45 and 60 mins. You can tell when the skin becomes loose (just prod them). If the potatoes are massive then slice them lengthwise before cooking to save time. This way of cooking the potatoes is our favourite overall, but if time is of the essence then we’ve listed a couple of alternatives in the blog post link above.

While they’re cooking, cut or crumble the feta/cheese, cut olives, cherry tomatoes, half the basil, peel and dice the onion and the garlic and mix it all up in a salad bowl.

Put other half chopped basil, cumin, cayenne pepper, fresh ground pepper, olive oil and lemon in a cup and stir well. Add the contents of the cup to the salad bowl and stir well.

When the potatoes are ready (cut them open if they’re not already) pop them on a plate and layer the salad mix on top.

Finally, add an optional dollop of creme fraiche or Greek yogurt. Enjoy!