INGREADIENT

• 500 g sweet potatoes
• 2 red onions
• 2 tsp olive oil
• 1 cup brown basmati rice
• 200 g baby spinach leaves
• 1/3 cup dried cranberries
• 100 g fetta crumbled
• 1 pinch salt and pepper *to taste
• 1/4 cup extra virgin olive oil
• 1 tbs red wine vinegar
• 2 tsp honey
• 1/2 tsp ground cinnamon
• 1 pinch salt and pepper *to taste

Direction

1. Preheat oven to 200C. Scrub sweet potato skin and pat dry. Cut into 3cm pieces. Halve onions and peel, leaving root end intact. Cut each half into quarters lengthwise. Toss sweet potato and onions in olive oil and season well. Place in a baking dish and roast for 30 minutes, turning a few times throughout. Allow to cool to room temperature.
2. Meanwhile, place rice with 1 1/2 cups water in a saucepan. Bring to the boil, then reduce heat, cover with a lid and allow to simmer for 30-40 minutes until water has fully absorbed and the rice is tender. Set aside to cool.
3. In a large bowl, whisk together dressing ingredients and season well with salt and pepper. Add rice, sweet potato, onion, spinach, cranberries and crumbled fetta. Toss well and serve.