Method
Note* The rye grains can be prepared two ways. Either soak the grains overnight in twice the amount of water as grains. Drain and rinse the grains the next day and then boil in seasoned water for 20-25 minutes.
Alternatively, boil the grains in seasoned water 40-45 minutes.
Either way, drain the grains and allow them to completely cool.
For the sweet potato:
Slice the sweet potato into wedges/chunks.
Place in a roasting tin and cover with the oil and maple syrup, making sure you season with salt.
Toss the sweet potato ensuring it is completely covered in the oil and syrup.
Bake at 200° for 20-30 minutes or until golden brown and soft.
You can either wait for the sweet potato to cool completely or use it in the salad warm.
To complete salad:
Arrange all the ingredients including the sweet potato in a bowl and serve.
We serve the salad with homemade dill oil, but other oils and dressings of your choice will work as well.
Ingredients
Serves 2-3 people.
For sweet potato:
2 sweet potatoes (size dependent)
1 tbsp vegetable oil
2 tbsp maple syrup
Salt to season
To complete salad:
1 bag of mixed leaves
200-300g feta
100g rye grain (aka ryes berries)
1 large red onion roasted and quartered
2 spring onions sliced diagonally
