Sweet potato with spinach and feta
May
LUNCH/DINNER
Sweet potato with spinach and feta
- 2 Sweet potatoes, medium size
- 1 Handful baby spinach
- 3 tbsp. Pumpkin seeds (peeled)
- 2 tbsp. Feta cheese
- 1 Handful mint leaves
- Extra virgin Olive oil
- Salt and peper to taste (optional)
METHOD
1. Preheat the oven to 180 C. With a brush clean the skin of the sweet potatoes, then cut them in 2 cm slices. Put the sweet potatoes in an oven proof tray (use baking parchment to prevent them from sticking) and sprinkle them with olive oil. Bake for 30 to 40 minutes till the sweet potatoes are well cooked and soft. Remove from the oven and let them cool down.
2. While the potatoes are roasting, toast the pumpkin seeds in a saucepan, no need to add oil. Keep an eye on them as they roast easily. Once they start to turn Brown they are ready.
3. Arrange the spinach leaves on a plate (make sure they are clean), arrange the sweet potatoes on top. Using your hands crumble the feta cheese and sprinkle it, mint leaves and seeds over. Add some good olive oil + salt and pepper to taste. Serve immediately.
TIP
You might want to change the spinach leaves for kale and even add a poached or fried egg. Serve with a slice of bread.