Sweet Potato, Rye Grain and Feta Salad


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.


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

Photo which links directly to a  downloadable print at home recipe sheet for sweet potato, rye grain and feta salad from Baltzersen's scandinavian cafe in Harrogate

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