- baby spinach - a bag
- a couple of sweet potatoes
- a few sprigs of rosemary
- half a block of feta cubed
- a bulb of garlic
- a handful of pine nuts
- olive oil
- balsamic vinegar
- Heat some olive oil in a roasting tin in a medium - hot oven
- Cut the sweet potatoes into chunky slices and add to the hot oil with the rosemary
- Roast for 30 minutes or until cooked and slightly crispy. When they are cooked, place them on lots of kitchen roll in a clean bowl and put them back in the oven to dry off.
- Heat another tin with oil, and roast the whole head of garlic for 10-15 minutes. The cloves should be soft but not burned - keep an eye on them.
- Peel the cloves once they are cooled slightly. Large cloves should be sliced into smaller pieces
- Place the spinach in a large bowl.
- Toast the pine nuts in a dry frying pan
- Add the warm (but not hot) sweet potato to the spinach and toss very lightly
- Scatter the feta and toasted pine nuts over the salad
- Dress very lightly with olive oil and balsamic vinegar, and a little seasoning
- Serve warm. This dish is also good cold.