Roasted Sweet Potato & Tomato Salad

Adapted from The Instant Cook by Donna Hay

INGREDIENTS

• 4–6 fingerling sweet potatoes, peeled
• 3–4 small to medium tomatoes
• 2 cups micro greens or salad greens
• ½ cup toasted almonds, roughly chopped
• 2–4 ounces feta cheese, drained (or goat cheese)
• Olive oil
• Sea salt and cracked pepper

Dressing

• 3 tablespoons honey
• 2 tablespoons cider vinegar
• 1 tablespoon olive oil

PREPARATION

1. Preheat oven to 450°F. Slice fingerling sweet potatoes lengthwise in half. Drizzle with a little olive oil, and sprinkle with salt and pepper. Place on a lined baking tray and bake for 15 minutes.
2. Cut small tomatoes in half (medium tomatoes in quarters), drizzle with a little olive oil, and sprinkle with salt and pepper.
3. Reduce heat to 375°F, and add tomatoes to the baking sheet. Bake another 10–15 minutes or until fingerlings are golden and fork-tender.
4. Whisk together the honey, vinegar, and olive oil, and set aside.
5. Make a layer of greens on two large plates. When veggies are finished roasting, add half of the potato wedges and tomato pieces to each plate.
6. Crumble the cheese over the top and sprinkle with chopped almonds. Drizzle desired amount of dressing over each plate and serve immediately.

Serves 2. Prep time, 15 minutes; cook time, 25–30 minutes.