Somehow or other I never considered squash or sweet potatoes having a 'Greek edge' but I couldn't have been more wrong! This salad turned out to be a particularly delicious combo, taking the classic Greek Salad to new heights ... and ... the most deliciously-sweet tomatoes picked just 10 minutes before salad assembly from my neighbour's garden were the proverbial 'icing on the cake'! —Fiona Kirk
What You'll Need
sweet potato or equivalent amount of butternut squash
medium red onion
super-ripe medium-sized tomatoes
Greek black olives
fresh basil leaves
juice of half a lemon
Greek extra virgin olive oil
Quickly toast all the seeds in a dry pan until they start to 'pop' then transfer them to a mortar and pestle or spice grinder and crush.
In a bowl, mix a couple of tablespoons of extra virgin olive oil with the seeds, dice the feta into bite-sized cubes, add them to the mix, ensuring they are well-coated, cover the bowl and leave to marinate for as long as possible (overnight is good).
Peel and cube the sweet potato or squash, coat well with extra virgin olive oil, a scattering of sea salt and plenty of freshly-ground black pepper, place on a baking tray, leaving space between each cube and roast in a pre-heated oven (220C) for around 30 minutes, turning occasionally until each cube is slightly crisp on the outside and still soft inside.
Dice the aubergine, scatter on a non-stick baking tray, place below the sweet potato/squash and roast for around 15 minutes or until the dice are slightly brown around the edges - turn occasionally.
Peel, de-seed and finely slice the cucumber, peel and very finely slice the red onion, roughly chop the tomatoes and shred the fresh basil leaves.
To finish: place everything in a large bowl, add the lemon juice, a little more extra virgin olive oil (don't be stingy!) and mix well with your hands before serving.