Roast Sweet Potato With Braeburn Apple And Fennel Salsa
Ingredients
- 2 x sweet potatoes
- 200 g (7 oz) Braeburn apples, skin on and diced finely
- 100 g (3½ oz) fennel, diced
- 50 g (1¾ oz) baby tomatoes, diced
- 75 g (2¾ oz) spring onion, finely chopped
- 3 tbs extra virgin olive oil (avocado or hemp oil also works well)
- 5 g (1/8 oz) coriander, chopped finely (including stalks)
- Freshly ground black pepper, to taste
- 1 x 400 g can chickpeas in water
- 1 clove garlic, grated finely
- 1 lime, juice and zest
- 1 tsp chilli flakes
If being stuck at home during these last few months has left you scrambling for meal ideas, we have the perfect solution for your next lockdown lunch: Roast Sweet Potato With Braeburn Apple And Fennel Salsa.
It’s simple, healthy and filling. If we’re honest, it’s perfect for dinner, too!
Method:
- Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.
- Wrap the sweet potatoes tightly in baking paper and roast in the pre-heated oven for 45 minutes until soft.
- Toss all the remaining ingredients together in a large bowl and mix through with clean hands.
- Split each sweet potato open and fill with salsa.
For more delicious recipes from “The People’s Friend”, click here. If you’re a sweet potato fan, try this excellent Noodle Bowl, or Baked Sweet Potatoes With Mackerel And Beetroot.
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