Good side to the chicken burgers we are having tonight.
Simply peel and thickly slice a sweet potato, simmer in salted water until al dente. Chunk a few thick spring onions and blanch for a couple of minutes.
Char both in a griddle pan. Arrange on a dish and crumble feta cheese over.
Dress with a basic vinegarette. Measurements are 1 part oil to 1/2 part vinegar. So it’s just olive oil, cider vinegar, whole grain mustard, a little salt and pepper and a dash of honey or Agave syrup. Shake in a jar until well combined.