Adapted from the recipe on "The Traveller's Lunchbox". This recipe is incredibly delicious. This is a very generous serving, so feel free to halve. The interplay of the cool, spicy, salty, crunch salad on the warm, soft, sweet potato is fantastic!

Ingredients

50	grams feta
50	grams black olives
1	teaspoon Olive oil
1	tablespoon lemon juice, fresh
1/4	cup cilantro,chopped
1	red pepper, chopped
1	cucumber, large chopped
1	onion, vidalia or red, chopped
8	ounce yam
1	teaspoon cumin seed, toasted and crushed
1	teaspoon coriander seed, toasted and crushed
1/4	teaspoon cayenne pepper, or to taste

Directions

1. Pop the sweet potato in the oven to bake.
   
   
2. Cube the feta, chop the olives, chop the veggies.
   
   
3. Combine the olive oil, spices, and lemon juice to make a vinagrette.
   
   
4. Toss the feta, olives, veggies, cilantro, and dressing. Place in fridge to let flavors develop and to chill while the potato cooks.
   
   
5. After the potato is done baking, split it along the top, open it up, and spoon the cold feta salad on.
   
   
6. Eat! Enjoy! Life is good!
   
   

Categories

Cheese, Potatoes, Vegetables, Main Dish, Salads, Side Dish, Bake, Chill, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber High in potassium High in vitamin A High in vitamin B6 Very high in vitamin C