Serves 2 with leftovers
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