I absolutely love this salad!

Fresh and alive with delicious ingredients I made it the other day when nothing was appealing to me food-wise and I was in real danger of having a carb blowout.

I wanted something simple and quick … and tasty! Fortunately I had all the ingredients already cooked and cooled in the fridge.

This salad is a little higher in calories mostly from the fats in the egg and the feta. It’s especially yummy with some added pepitas and sunflower seeds which add a nutty crunch and take the mouth on a really good textural journey.

The higher level of fat in this salad is actually a good thing as it allows for the absorption of beta-carotine (vitamin A). Sweet potatoes are also good sources of fibre, vitamin C, and vitamin B6. Despite being primarily carbohydrate, some studies have shown that sweet potatoes can help stabilize blood sugar levels and lower insulin resistance.

So if you’re looking for a more substantial lunch virtually guaranteed to address your carb cravings in a healthy way then this could do the trick!

Ingredients:

80g Baby Spinach leaves

70g Cherry Tomatoes, halved

1 Egg, hard boiled, cooled and quartered

120g Sweet Potato, boiled or dry baked, cooled and torn in to pieces

40g Lemnos Reduced Fat Feta, crumbled

Dressing: 1 teaspoon Dijon mustard, 100ml apple cider vinegar (or similar), 50ml water, salt, pepper, stevia to taste

Accompaniments: 5g Pepita seeds and 5g of sunflower seeds

 

Method:

1. Place the spinach, tomatoes, sweet potato and feta in a mixing bowl

2. Mix the dressing in a separate bowl or jar

3. Dress the salad, toss and place into a serving bowl or plate.

4. Sprinkle over the optional seeds.

 

Nutritional Information

Serves 1 and with accompaniments contains:

395 Calories

18.7g fat (of which 7.1 is saturated)

26.8g protein

26.4g carbohydrate (of which 9.8g are sugars)

6.1g fibre