Greek Salad Lunch Bowl

Ingredients

• 1 medium sweet potato - peeled and diced into bitesize chunks
• 1/2 tbs rapeseed oil
• handful of spinach
• 1 large vine tomato - sliced into wedges
• 1/4 cucumber - sliced
• handful black olives
• 40g feta cheese - cubed
• 1/4 small red onion - finely sliced
• 2 tsp olive oil
• 1 tsp balsamic vinegar
• pinch dried oregano
• sea salt and black pepper
• small handful of chopped flat leaf parsley
• wedge of lemon to serve

Instructions

1. Heat the oven to 200C - add the chopped sweet potato to a small roasting tin - toss in the rapeseed oil and roast for around 15 - 20 minutes (or until the potatoes are cooked)
2. Once the potatoes are cooked cool them completely if you are making this lunch as pack lunch.
3. To make up the lunch bowl - add the spinach, potatoes, tomatoes and cucumbers to the bowl. Top with feta cubes, black olives and few red onion slices and the flat leaf parsley.
4. Whisk up the dressing by mixing the olive oil and balsamic vinegar together and season with dried oregano, sea salt and black pepper.
5. Pour the dressing over the salad just before eating.