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Feta & Kale with Sweet Potato Vegetarian

  • 1 hr 0 m

Description

For a wholesome lunch, serve this sweet potato stuffed with feta, chickpeas, and lettuce. Topped with pumpkin seeds, it conveys three of your 5-a-day.

Ingredients(11)

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Steps

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. While placing the chickpeas to the tray, roast the potatoes for a further fifteen minutes or until the potatoes are very mushy and the chickpeas have gently crisped.

Step 2

In the meantime, combine the onion, vinegar, and a small amount of salt and sugar. Set aside to quickly pickle. The feta should be marinated in oil and chilli flakes in a separate bowl.

Step 3

When the potatoes are about cooked, cook the kale in a container with 50ml water for 3 mins until shriveled, at that point season to taste. Split the potatoes, isolate between two plates and beat each with the kale, chickpeas, ruddy onion (saving the vinegar), marinated feta and pumpkin seeds. Hurl the rocket with the saved vinegar, at that point serve on the side.

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