Ingredients

• 1 sweet potato, about 300 g
• 150 g cherry tomatoes
• 1 teaspoon oregano
• pinch of chili
• 1 tablespoon olive oil
• 50 g baby spinach
• 125 g feta or salad cheese
• 1 avocado
• quarter of an onion

Sauce

• 2 teaspoons honey mustard or dijon mustard
• 2 teaspoons honey or maple syrup
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice

Preparation

1. Peel the sweet potatoes and dice them. Halve the cherry tomatoes.
2. Season the vegetables with salt, pepper, oregano and chili. Mix with olive oil and arrange on a baking sheet.
3. Bake for about 15 - 20 minutes at 220°C.
4. Peel the avocado and cut into pieces. Cut the onion into thin slices.
5. In salad bowls layer the spinach with the roasted sweet potatoes and tomatoes, avocado and onion.
6. Sprinkle with crumbled feta and drizzle with the sauce (mix the ingredients vigorously).