In this recipe, charred sweet potatoes are flavoured with za’tar and combined with spring onions, lambs lettuce and feta to make a salad that’s hearty enough for a midweek dinner. Don’t worry if you can’t get hold of any za’tar – you can replace with an equal mixture of dried thyme an sesame seeds.
Hands on time 30 minutes
1 kg sweet potatoes, peeled
3 tablespoons olive oil, plus extra for brushing
1.5 tablespoons za’tar (or replace with an equal measure of dried thyme and sesame seeds)
250g spring onions, trimmed and cut in half
1/2 clove of garlic, crushed
1.5 tablespoons cider vinegar
150g lamb’s lettuce
60g feta, crumbled
60g pumpkin seeds, lightly toasted in a dry frying pan
Put the whole sweet potatoes in a large pan of salted boiling water and cook for about 20 minutes until tender but still firm.
Drain, slice into 1cm discs and put in a bowl with 1 tablespoon of olive oil and the 1 tablespoon za’tar. Turn gently to coat.
Put a griddle pan over a high heat until smoking. Brush the spring onions with olive oil, then griddle for 1-2 minutes on each side until char lines appear (you might need to do this in batches). Add the charred sweet potatoes to the bowl with the spring onions.
To make the dressing, mix 2 tablespoons of olive oil with the garlic, cider vinegar and half a tablespoon of za’tar. Add the lamb’s lettuce, feta and toasted pumpkin seeds to the griddles veg, then toss together with the dressing.