Preheat the oven to 180 °C and line a tray with baking paper.
Peel and dice the sweet potato. Mix with the oil, the ground cumin, ground coriander, ground paprika powder and salt and pepper to taste. Roast for 5 to 10 min or until just cooked. Allow to cool to lukewarm temperature
Chop the almonds and roast in a frying pan of the oven until fragrant.
Dice the feta and chop the grilled red bell pepper.
Dressing
Mix the white wine vinegar, honey and mustard and salt and pepper to taste.
Add the olive oil and mix until combined.
Finish
Mix the dressing with the roasted sweet potato.
Stir through carefully the roasted almonds, feta cheese, grilled red bell pepper and fresh spinach.
Serve at room temperature.
Stuff to know
This will be enough for 4-6 people. It is possible to roast the sweet potato ahead of time but only assemble the salad right before serving. Replace the spinach by mixed leaves and the feta with goat cheese. Don’t overcook the sweet potato or it will become too soft and mushy to enjoy. The amount of spices for roasting the sweet potato is to taste. Add some bread and turn this dish into a vegetarian lunch of main course.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/roasted-sweet-potato-salad/