Baked sweet potato salad with baby spinach

Ingredients

• 2 pcs Sweet potatoes
• 1/2 tsp Oilve oil
• 40 g Feta, reduced fat
• 1 pinch Salt
• 2 tbsp Parsley, fresh
• 200 g Baby spinach, fresh
• 1 tbsp Walnut
• 1/4 pcs Lemon, juiced
• 2 tsp Sweet chili powder
• 1 pinch Black pepper, ground

Method

1. Peel the sweet potatoes and cut into 5 cm pieces.
2. Cook in cold water and simmer until almost tender.
3. Drain carefully and place on a baking tray lined with baking paper.
4. Place a piece of baking paper on top and press down with a glass so that it doesn't fall apart too much.
5. Season with salt and pepper, drizzle with a little oil, turn over and do the same with the other side.
6. Bake in a preheated oven at 180°C for 15-15 minutes on each side.
7. Turn the oven up to about 220 degrees and bake until well browned.
8. Remove from the oven, sprinkle with the feta cheese and coarsely chopped walnuts and mix with the baby spinach in a large bowl.
9. Sprinkle with freshly squeezed lemon juice at the very end.