Bbq Sweet Potato & Feta Salad

• 1 1/2 lbs orange sweet potatoes, cut into slices
• 3 tablespoons olive oil
• 1 pinch salt and pepper
• 4 ounces Baby Spinach
• 4 tablespoons pine nuts, toasted
• 1 red onion, cut into thin wedges
• 7 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons clear honey
• 1 tablespoon coarse grain mustard

1. Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbs olive oil and season.
2. Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled.
3. Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta.
4. Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well.
5. Pile the sweet potato on top of the salad and drizzle with the dressing.

orange sweet potatoes, olive oil, salt, spinach, pine nuts, red onion, feta cheese, balsamic vinegar, clear honey, coarse grain mustard

Taken from www.food.com/recipe/bbq-sweet-potato-feta-salad-362645 (may not work)