Directions:
- Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbs olive oil and season.
- Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
- Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
- Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
- Pile the sweet potato on top of the salad and drizzle with the dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1233.17 Kcal (5163 kJ) | ||
| Calories from fat | 472.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.5g | 81% | |
|---|---|---|---|
| Cholesterol | 44.16mg | 15% | |
| Sodium | 1946.99mg | 81% | |
| Potassium | 292.96mg | 6% | |
| Total Carbs | 176.73g | 59% | |
| Sugars | 10.99g | 44% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 15.07g | 30% | |
| Vitamin C | 61mg | 102% | |
| Vitamin A | 17mg | 567% | |
| Iron | 7.6mg | 42% | |
| Calcium | 453.6mg | 45% | |
| Amount Per 100 g | |||
| Calories | 388.24 Kcal (1625 kJ) | ||
| Calories from fat | 148.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.53g | 81% | |
|---|---|---|---|
| Cholesterol | 13.9mg | 15% | |
| Sodium | 612.97mg | 81% | |
| Potassium | 92.23mg | 6% | |
| Total Carbs | 55.64g | 59% | |
| Sugars | 3.46g | 44% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 4.74g | 30% | |
| Vitamin C | 19.2mg | 102% | |
| Vitamin A | 5.4mg | 567% | |
| Iron | 2.4mg | 42% | |
| Calcium | 142.8mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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