A fresh and tasty whole grain salad for any occasion.
INGREDIENTS
· 1 large sweet potato – diced into ½” cubes
· 2 jalapeno or 1 bell pepper – halved, seeds and membranes removed
· 2 Tbsp extra virgin olive oil
· ½ tsp salt
· ¼ tsp cracked black pepper
· 1 ½ cup Gruff Ancient Grain Grits
· 1 lime – juiced
· 3 Tbsp extra virgin olive oil
· ¾ - 1 cup cilantro - chopped
· 1 cup cherry tomatoes – halved
· ½ cup feta cheese – crumbled
· Kosher salt
Instructions
Preheat oven to 375°F. Toss sweet potato cubes and pepper halves with 2 Tbsp olive oil, season with salt and pepper. Place on a baking sheet and spread out vegetables so are in a single layer, pepper skins down. Roast for 25 minutes, stirring a couple of times. When vegetables are softened and slightly browned remove and cool. When cool, dice roasted peppers.
While vegetables are roasting, prepare 1 ½ cup Gruff Ancient Grain Grits according to package instructions. When grits are cooked, place in a large bowl and stir gently.
Prepare dressing by mixing 3 Tbsp olive oil and lime juice.
Add cooled sweet potatoes, peppers and dressing to grits. Stir gently.
Top salad with tomatoes and crumbled feta. Sprinkle with kosher salt to taste.
Refrigerate leftovers.
Makes 8 generous servings.