Summary

Ingredients

• 4 sweet potato (s)
• 2 pomegranates
• 120 g feta cheese
• 50 g pumpkin seeds
• 1 tablespoon olive oil
• salt and pepper

For the dressing:

• 4 tablespoon pomegranate seeds
• 4 tablespoon red wine vinegar
• 2 tablespoon honey
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C fan oven. Peel the sweet potatoes and cut into large cubes. Mix the sweet potatoes with olive oil and salt in a bowl. Place the sweet potatoes in the oven for about 15-20 minutes, until they are soft but still firm to the bite.
2. Quarter the pomegranates and scrape out the stones. Set aside 4 tablespoons of it for the dressing and mix the remaining seeds with the cooled sweet potatoes. Cut the feta cheese into small pieces and add to the sweet potatoes together with the pumpkin seeds.
3. For the dressing, puree the remaining pomegranate seeds and mix with honey, red wine vinegar and olive oil to make a dressing and season again if necessary.
4. The salad z. Serve with a little dressing as a small side dish to a good fillet of beef or as a main course.
5. Note: The salad makes you feel full. The salad tastes extra tasty when it has been able to pull through well. We always make it a couple of hours before dinner.