Brusch with greatness
An Italian classic transformed into a meal so healthy it should need a prescription
A slice of culinary simplicity, bruschetta’s only failing is one shared by many Italian dishes: refined, blood-sugarspiking carbs. This healthy twist ditches the white bread base in favour of lowGI sweet potatoes to give a slow, sustained release of energy as well as a rich source of betacarotene. The anti-inflammatory basil topping also helps battle DOMS. Bellissimo. MF Quick Meals
SWEET POTATO BRUSCHETTA INGREDIENTS (SERVES 1)
2 medium-size sweet potatoes / 2tbsp rapeseed oil / 1tsp sea salt / 2 handfuls of plum tomatoes, chopped / 10 basil leaves, chopped / 1 garlic clove, finely sliced / 2 tbsp olive oil / 1tbsp white wine vinegar
Preheat the grill to a medium heat. Peel the sweet potatoes, slice lengthways into 1cm-thick pieces, and toss with the rapeseed oil and some of the sea salt. Lay the potato slices under the hot grill and cook for four minutes on each side. While your sweet potatoes are grilling, mix the tomatoes, basil, garlic, olive oil, vinegar and the rest of the sea salt. Serve on top of the grilled potatoes.