Classic BBQ Style
Elevated & Refined
Roast Sweet Potato Salad
Two irresistible versions of a modern BBQ classic — warm, spiced, and utterly delicious
This is the salad that steals the show at every gathering. Golden roasted sweet potatoes meet peppery rocket, juicy tomatoes, and creamy feta — with a kick of chilli and cumin. Choose your vibe: rustic and crowd-pleasing or polished and vibrant.
Crispy, caramelised edges. Creamy feta. Fresh crunch. BBQ perfection in every bite.
Prep Time
15 min
15 min
Cook Time
30 min
30 min
Total Time
45 min
45 min
Servings
4–6
4–6
Classic Roast Sweet Potato Salad
Ingredients
- Olive oil
- 3–4 large sweet potatoes, peeled and cut into large cubes
- 3 dried chillies, crumbled
- 1 tsp cumin seeds, bruised in a mortar and pestle
- 1 red onion, finely diced
- 3–4 quality ripe tomatoes, chopped
- A handful of rocket
- A handful of basil leaves, torn
- Balsamic vinegar
- 200 g feta cheese
Method
1. Heat oven to 190°C.
2. Toss the sweet potato in olive oil, cumin seeds and chilli until well coated. Bake until soft and starting to go golden. Set aside to cool.
3. In a bowl, combine rocket, chopped tomato, onion and basil. Drizzle with balsamic vinegar and olive oil, then mix well.
4. Arrange sweet potato on a large platter. Squash slightly with a fork, top with salad mix, crumble over the feta, and drizzle with more olive oil. Voilà — a delicious salad!
Pro Tip: The slight squashing of the potatoes creates nooks for the dressing to cling to. Let it sit 5 minutes before serving — flavors meld beautifully.
Elevated Roast Sweet Potato Salad
Ingredients
- Extra-virgin olive oil
- 3–4 large sweet potatoes, peeled and cut into chunky 2–3 cm cubes
- 3 dried red chillies, finely crumbled
- 1 tsp cumin seeds, lightly crushed
- 1 red onion, finely diced
- 3–4 ripe, juicy tomatoes, diced
- A generous handful of rocket (arugula)
- A generous handful of fresh basil, roughly torn
- Good-quality aged balsamic vinegar
- 200 g creamy feta cheese, crumbled
Method
1. Preheat oven to 190°C (375°F).
2. Coat sweet potato cubes generously with olive oil, crushed cumin, and chilli. Spread on a lined tray and roast 25–30 minutes until tender and edges are caramelised. Cool slightly.
3. In a large bowl, gently toss rocket, tomatoes, red onion, and basil. Dress lightly with balsamic and a drizzle of oil.
4. On a wide platter, arrange roasted sweet potatoes. Lightly mash a few pieces for texture. Pile on the salad, scatter with feta, and finish with a final drizzle of olive oil. Serve warm.
Pro Tip: Use a mix of orange and purple sweet potatoes for visual drama. A pinch of flaky sea salt and cracked black pepper just before serving takes it to restaurant level.
