TODAY’S RECIPE: Feta and kale loaded sweet potato

FULL of colour. SERVES 2.

Ingredients

2 sweet potatoes

210g can chickpeas, drained

1 small red onion, thinly sliced

2 tbsp red wine vinegar

30g feta, cut into small cubes

1 tbsp extra virgin olive oil

Pinch chilli flakes

100g kale

1 tbsp pumpkin seeds, toasted

80g bag rocket

Method

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 cook for 40 minutes. Add the chickpeas to the tray, then roast for ten minutes more, until the potatoes are tender and the chickpeas have crisped a little.

2 Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to pickle. In another bowl, marinate the feta with the oil and chilli flakes.

3 When the potatoes are nearly ready, cook the kale in a pan with 50ml water for three minutes until wilted, then season to taste. Halve the sweet potatoes, divide between two plates and top with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss rocket with the reserved vinegar, then serve on the side.

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