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
4 to 6
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
In This Recipe
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.