Serve up this sweet potato packed with feta, chickpeas and kale for a healthy lunch. Topped with pumpkin seeds, it delivers three of your 5-a-day
Prep:10 mins
Serves 2
2 sweet potatoeschickpeas, drained1 red onion, thinly sliced2tbsp red wine vinegar30g feta, cut into small cubes1 tsp caster sugar1tbsp olive oilchilli flakes100g kale1tbsp pumpkin seeds, toastedrocket
STEP 1Heat 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. Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are completely tender and the chickpeas have crisped a little.STEP 2Meanwhile, mix the onion with the vinegar and a pinch of sugar and salt, and set aside to quick pickle. In another bowl, marinate the feta with the oil and chilli flakes.STEP 3When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste. Halve the potatoes, divide between two plates and top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds. Toss the rocket with the reserved vinegar, then serve on the side.
