Serves 2 with leftovers

Roast Sweet Potato With Apple And Fennel Salsa

Roast Sweet Potato With Apple And Fennel Salsa

Ingredients:

2 x sweet potato

200g Braeburn apple, skin on and finely diced

100g fennel, diced

50g baby tomatoes, diced

75g spring onion, finely chopped

3 tbsp extra virgin olive oil (avocado or hemp oil also works well)

5g coriander, finely chopped (including stalks)

Salt and pepper

1 can of 400g chickpeas

1 garlic clove, finely grated

1 lime (juice and zest)

1 tsp chilli flakes

Method:

  • Preheat the oven to 180C, fan assisted
  • Tightly wrap the sweet potatoes in baking paper and roast for 45 mins until soft
  • Toss all the remaining ingredients together in a large bowl and mix through with clean hands
  • Split the sweet potatoes open and fill with salsa

Tips:

  • Experiment with different spices like paprika or even cajun spices

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