BBC Good Food Magazine

Feta & kale loaded sweet potatoes


SERVES 2 PREP 10 mins COOK 50 mins EASY V

Heat the oven to 200C/180C fan/ gas 6. Prick 2 small sweet potatoes all over, put in a roasting tin and bake for 40 mins. Add a 400g can chickpeas, drained, and roast for 10 mins more. Meanwhile, mix 1 finely sliced red onion with 2 tbsp red wine vinegar and a pinch each of sugar and salt. In another bowl, marinate 30g diced feta in 1 tbsp olive oil and a pinch of chilli flakes. Wilt 100g kale in a heatproof pan using 50ml boiling water. Halve the potato and top with the chickpeas, kale, pickled onion (keep the vinegar), feta and 1 tbsp pumpkin seeds. Toss a handful of rocket with the vinegar and serve.

GOOD TO KNOW healthy • low cal • calcium • ibre • vit c • iron • 4 of 5-a-day

PER SERVING 431 kcals • fat 16g • saturates 4g • carbs 47g • sugars 16g • ibre 14g • protein 17g • salt 0.5g

Chia & almond overnight oats


Tip 200g jumbo porridge oats and 50g chia seeds into a bowl and pour over 600ml unsweetene­d almond milk and 2 tsp vanilla extract. Soak for 5-10 mins. Crush most of 125g raspberrie­s into the oat mixture, reserving 16. Spoon into four tumblers, then top with 100g almond yogurt, 250g blueberrie­s and the reserved raspberrie­s. Cover and chill overnight. To serve, pour over

2 tbsp almond milk and scatter

5g flaked almonds over each one.

GOOD TO KNOW vegan • healthy • calcium • ibre • vit c • 1 of 5-a-day

PER SERVING 365 kcals • fat 13g • saturates 2g • carbs 43g • sugars 8g • ibre 11g • protein 11g • salt 0.3g

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