Baked Potato Bowl "Colourful Shepherd's Feast"

Name: Baked Potato Bowl "Colourful Shepherd's Feast"
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Sweet potatoes; 600 g waxy potatoes; 7-10 Tbsp salt, pepper, sugar; 5 TABLESPOONS Olive oil; 2 Spring onions; 6 TABLESPOONS light balsamic vinegar; 60 g Pecan kernels; 1/2 Batavia salad; 50 g young leaf spinach; 100 g Feta

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

On Good Friday we will have a light meal: Thanks to all the healthy goodies gathered in a big bowl, it's not hard at all.

COOK TIME
45 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Sweet potatoes
600 g waxy potatoes
7-10 Tbsp salt, pepper, sugar
5 TABLESPOONS Olive oil
2 Spring onions
6 TABLESPOONS light balsamic vinegar
60 g Pecan kernels
1/2 Batavia salad
50 g young leaf spinach
100 g Feta

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel, wash and cut sweet potatoes and potatoes into cubes of approx. 2 cm. Season with salt and pepper and mix with 3 tbsp. oil. Spread on a baking tray and bake in a hot oven for about 30 minutes.
2
Clean, wash and cut the spring onions into rings. Mix vinegar, 4 tablespoons water, 1⁄4 tsp salt and pepper and 1 tablespoon sugar. Fold in 2 tablespoons of oil. Mix vinaigrette with spring onions and hot potatoes and let it soak for about 30 minutes.
3
Roughly chop the nuts. Clean, wash and shake the lettuce and spinach dry and pluck into bite-sized pieces. Mix potatoes, spinach, lettuce and pecans, then season again with salt and pepper. Crumble the feta and spread on the salad.