- Serves2
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Ingredients
- 2 Essential Sweet Potatoes, scrubbed and cubed
- 3 tbsp Essential Olive Oil
- 1 clove/s garlic, finely chopped
- 60g almonds, skin on
- 2 tsp chilli flakes
- 2 tsp Essential Pure Clear Honey or maple syrup
- 1 head Essential Broccoli, cut into florets, stalk cut into chunks
- 2 shallots, finely diced
- 2 tbsp Essential Cider Vinegar
- 110g bag watercress, spinach & rocket salad
- 100g Essential Greek Feta, crumbled
Method
Preheat the oven to 200ºC, gas mark 6. In a roasting tin, toss the sweet potato with 1½ tbsp olive oil and the garlic. Season and roast for 30 minutes until tender, turning occasionally. Line a second, smaller roasting tin with baking parchment, toss the almonds with the chilli flakes and honey, season and roast for 6 minutes, or until golden and sticky. Cool before roughly chopping.
Put the broccoli into a heatproof bowl, add 2 tbsp water and cover with a plate. Microwave on full power for about 5 minutes, or until just tender (alternatively boil or steam it in a pan according to pack instructions).
To make the dressing, mix together the shallot, vinegar and remaining olive oil. Plate up the sweet potatoes and broccoli, mix the salad leaves through, sprinkle over the almonds and feta, then drizzle with the dressing and serve.
Cook’s tip
Once open, feta can be kept in the fridge for up to 3 days in a lidded container, or frozen for longer. Freezing can affect the texture, so use what’s left to top a moussaka-type bake or whizz into a dip, rather than a salad. While the sweet potatoes roast, consider if there is anything else you could use the oven for. The ideal temperature for roasting just about anything, or baking bread, is 200ºC, gas mark 6.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,757kJ/ 901kcals |
|---|---|
Fat | 50g |
Saturated Fat | 13g |
Carbohydrates | 75g |
Sugars | 27g |
Fibre | 21g |
Protein | 27g |
Salt | 1.5g |