Sweet potato, Chickpea, Feta Salad with Cucumber and Blood Orange Dressing
3 sweet potatoes, peeled and cut into bite-size chunks
½ tsp dried oregano
1 red onion, sliced
2 tbsp lemon juice
1 1/2 cups chickpeas, drained and rinsed
½ cucumber, halved lengthways, deseeded, then cut into chunks
1/4 cup fresh flatleaf parsley, chopped
1/4 cup fresh mint, roughly chopped
1/4 cup fresh dill, roughly chopped
1/2 cup feta cheese, cut into chunks
- 1/4 Cup cucumber balsamic vinegar
- 1/4 Cup blood orange extra virgin olive oil
Heat the oven to 390F. Arrange the sweet potato chunks in a single layer in a large baking tray, season with salt and pepper, drizzle with 2 tbsp olive oil, then sprinkle with oregano.
Toss to coat, then roast for 25 minutes. Put the red onion in a bowl with some salt and half of the lemon juice, then leave to quick-pickle.
Meanwhile, in a bowl, toss the chickpeas with 1 tsp of the oil. After 25 minutes, remove the tray from the oven and push the sweet potato to one side. Add the chickpeas to the tray, then roast for 10 minutes more.
Toss the sweet potato, chickpeas, cucumber and herbs in a large salad bowl (or on a platter), then scatter over the feta. Drain the red onions, then scatter over the top.
In a bowl, mix the cucumber balsamic vinegar and remaining blood orange extra virgin olive oil and remaining lemon juice, then season with salt and pepper. Serve the dressing tossed with the salad or on the side.