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BBQ Warm Sweet Potato 'Man Salad' (WF, GF)

This recipe was shared with us by a patient of ours and we've all adopted it as our own!

Adam has advised us that this is a great winter salad and no dressing is needed as the cooked tomato juice and the feta 'juice' are dressing enough!

Serves 4


  • 2 sweet potatoes
  • 12 cherry tomatoes
  • 1 can beetroot wedges (2-3 freshly roasted)
  • 5-6 cups baby spinach (more if you like leafy salads)
  • 100-200g sheep or goat feta
  • 1/4 -1/2 cup pine nuts or macadamia nuts


  1. BBQ the cherry tomatoes whole, until soft and wrinkly.
  2. Cut sweet potato into chunks, roughly the size of the beetroot wedges. Par boil or roast until they are soft, then BBQ until lightly charred.
  3. Chop the feta into 1-2cm cubes.
  4. While still warm, toss the sweet potato and tomato through the rest of the ingredients.
  5. Lightly toast the nuts and sprinkle on top.
  6. This is well suited to a BBQ, as it goes great with vege burgers or - for the carnivores - lamb, pork, beef or salmon.
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