Feta and Kale Loaded Sweet Potato
Serve up this sweet potato packed with feta, chickpeas and kale for a healthy lunch. Topped with pumpkin seeds, it delivers three of your 5-a-day
Method
Based on 2 servings, adjust as needed.
Step 1
Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put them in a roasting tin and roast for 40 mins. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.
Step 2
Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quickly pickle. In another bowl, marinate the feta with the oil and chilli flakes.
Step 3
When the potatoes are nearly cooked, cook the kale in a pan with a generous splash water for 3 mins until wilted, then season to taste. Halve the cooked potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.
- Ingredients
- Based on 2 servings
-
2 Sweet Potatoes 2x Sainsbury's Sweet Potatoes Loose -
1 tin Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
1 Red Onion, thinly sliced 1x Sainsbury's Red Onions Loose -
2 tbsp Red Wine Vinegar 1x Aspall Classic Red Wine Vinegar 350ml -
30g Feta, cut into small cubes 1x Sainsbury's Greek Feta Cheese 200g -
1 tsp Caster Sugar 1x Sainsbury's White Caster Sugar 1kg -
1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 tsp Chilli Flakes 1x Sainsbury's Chipotle Chilli Flakes 45g -
100g Kale 1x Sainsbury's Kale 200g -
1 tbsp Pumpkin Seeds, toasted 1x Sainsbury's Pumpkin Seeds 100g -
30g Rocket 1x Sainsbury's Wild Rocket 60g