Warm Sweet Potato and Spinach Persian salad with Rose Water Recipe

1 large sweet potato sliced into rings
2 tins of cannellini beans drained
1 red chilli, de seeded and chopped finely (or use crushed chilli - but sparingly)
1 red pepper finely sliced
1 red onion finely sliced
10/12 mixed cherry tomatoes
1 bag of washed baby spinach
100g baby rocket leaves
salad cress to garnish
200g feta cheese crumbed into small chunks
Steenbergs black pepper to taste

This is a great salad but the dressing is one of the stars and works well in a variety of salads.

Serves 4 as starter

Method

Fry the sweet potato rings gently in a little oil and Steenbergs perfect salt until soft, set aside and keep warm.

Mix the Steenbergs Organic Rose water with the honey and perfect salt and whisk in the olive oil slowly.

Mix salad ingredients together and dress with the Rose water dressing

Serve immediately