Sweet potato stack

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $4.60 Time to make 35 min

gluten free di­a­betes friendly

1 ta­ble­spoon pepi­tas 1 ta­ble­spoon sesame seeds 2 large sweet pota­toes, each cut length­ways into four 3– 4mm slices 1¼ cups frozen peas ½ cup peeled frozen

edamame beans 120g re­duced-fat ri­cotta 2 ta­ble­spoons chopped mint leaves, plus ex­tra leaves, to serve 4 eggs 60g baby spinach 4 slices lean leg ham 1 small av­o­cado, sliced 2 Le­banese cu­cum­bers,

peeled into thin rib­bons 1 Heat a small non-stick fry­ing pan over medium heat. Lightly toast the pepi­tas and sesame seeds for 1–2 min­utes. Re­move from heat and set aside. 2 Pre­heat grill or sandwich press. Spray sweet potato with oil and sea­son with pep­per. Grill slices for 4–5 min­utes on each side, or un­til golden and cooked through. Or cook in a sandwich press for 4–5 min­utes un­til golden. 3 Mean­while, place peas and beans in a heat­proof bowl and cover with boil­ing wa­ter. Leave for 2 min­utes. Drain; re­turn to the bowl. Mash with a potato masher or stick mixer. Cool, mix through ri­cotta and mint, and sea­son. 4 Break eggs into small pan of wa­ter with a rolling boil. Poach eggs for 1–2 min­utes (for runny yolks), or un­til cooked to your lik­ing. Re­move eggs from pan with a slot­ted spoon. 5 Place two slices of the sweet potato toast onto each serv­ing plate. Top each of the plates with spinach, ri­cotta and pea mash, av­o­cado, ham, cu­cum­ber rib­bons and a poached egg. Scat­ter with toasted seeds and sea­son with cracked black pep­per.

Sweet potato stack

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