Prep time: 25 minutes
Grill time: 20 minutes
Serves: 4
- 2 small sweet potatoes, scrubbed (about 1 lb/500 g total)
- 1 small red onion, cut into wedges
- 2 tbsp (30 mL) canola or vegetable oil
- 1/2 tsp (2 mL) chili powder
- 1/2 tsp (2 mL) salt, divided
- 1 tub (400 g) cow’s milk feta cheese, drained and patted dry
- 2 tbsp (30 mL) salted butter
- 1 1/2 tsp (7 mL) dried oregano
- 1/4 cup (60 mL) fresh lemon juice
- 1/2 cup (125 mL) 18% table cream
- 1 tsp (5 mL) lemon zest
- 2 tbsp (30 mL) local liquid honey
- 1 pkg (5 oz/142 g) spring greens
- 1 cup (250 mL) each halved grape tomatoes and chopped cucumber
Preheat grill to medium heat.
Cut sweet potatoes in half crosswise then in half again lengthwise. Cut each into wedges and place in a large bowl. Add red onion, oil, chili powder and 1/4 tsp (1 mL) of the salt. Toss together to …