Bbq Sweet Potato & Feta Salad - cooking recipe

Ingredients

1 1/2 lbs orange sweet potatoes, cut into slices
3 tablespoons olive oil
1 pinch salt and pepper
4 ounces Baby Spinach
4 tablespoons pine nuts, toasted
1 red onion, cut into thin wedges
7 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons clear honey
1 tablespoon coarse grain mustard

Preparation

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.