Veg-heavyHigh carb

Roast Sweet Potato & Feta

Roast them hard enough to caramelise the edges.

40 min Serves 1 Oven

Per serving

792

kcal

25.6 g

protein

81.5 g

carbs

42.3 g

fat

3.2 g protein per 100 kcal · 13.6 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Sweet potato350 g
  • Feta80 g
  • Rocket50 g
  • Olive oil15 g
  • Pumpkin seeds(optional)20 g
  • Balsamic vinegar(optional)10 g

Method

  1. 1Cube, oil, season, 200°C for 30 minutes, turning once.
  2. 2Cool slightly so the leaves do not collapse.
  3. 3Feta and seeds over, dressed.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Wilting spinach and leafy greensShow

A huge pile of raw spinach shrinks to a few spoonfuls in under a minute of heat.

  1. Add the leaves on top of the hot food right at the end — it will look like far too much.
  2. Stir and turn them for 30–60 seconds until they go dark green and floppy.
  3. Take it off the heat straight away. Overcooked spinach turns slimy and grey.
Dressing a saladShow

Dressing is the oil, acid (lemon or vinegar) and seasoning that make a salad taste of something.

  1. A simple dressing is about 3 parts oil to 1 part lemon juice or vinegar, with a pinch of salt.
  2. Shake it in a jar with the lid on, or whisk with a fork in a small bowl.
  3. Add it just before eating and toss gently so every leaf is coated. Dressed leaves go soggy if left to sit.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.