Meals and Courses

Risoni, Sweet Potato & Bacon Salad

prep 20 mins cook 30 mins
  • 2 large sweet potatoes, peeled and cut into small dice
  • 2 tablespoons olive oil, plus extra for drizzling
  • 200 g (7 oz) smoked streaky bacon
  • 250 g (8 oz) risoni or orzo pasta
  • 200 g (7 oz) frozen peas
  • 100 g (3½ oz) feta cheese
  • small bunch of mint, chopped
  • salt and pepper

Put the sweet potatoes on a large baking sheet and drizzle with olive oil and salt and pepper. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20—25 minutes until just cooked through.

Finely slice the bacon. Heat a large frying pan over a high heat and fry the bacon for 4 minutes until golden and crispy. Drain on kitchen paper and reserve.

Meanwhile, cook the pasta in a large saucepan of boiling water for 10 minutes or according to the instructions on the packet. Add the peas and cook for 2 more minutes and drain.

Remove the sweet potatoes from the oven and mix with the pasta and peas. Add the bacon and crumble over the feta, reserving some of both for garnish. Add 2 tablespoons olive oil and the chopped mint and combine well. Garnish with the reserved bacon and feta and serve.

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