Get some brightly coloured and tasty vegetables into the kids with this gluten free and vegetarian snack or side.
- 2 sweet potatoes, cleaned
- 50g feta cheese, cubed
- 150g kale
- Pinch chilli flakes - dependant on your spice levels!
- Olive oil
- Knob butter
WHAT YOU NEED TO DO
Heat the oven to 200 degrees celsius. Pop the sweet potatoes on a baking tray and prick with a fork. Rub the skins with olive oil and salt then pop in the oven to roast for 35 minutes.
In a bowl, crumble in the feta cheese and marinate with a drizzle of olive oil and the chilli flakes.
Check on the potatoes; prick them with a knife to see if they’re becoming tender. When they’re just about ready to be removed from the oven, cook the kale in a pan of boiling water. This will only take a couple of minutes so don’t go far!
Once the kale is wilted, drain quickly and plunge into cold water to stop the cooking process. Drain the cold water and season with salt and pepper.
Once the potatoes are cooked, remove them from the oven and chop into half, lengthways. Using a fork, scrape the flesh of the potatoes to fluff it up, before seasoning with salt and pepper.
Top each potato boat with the marinated feta then sprinkle with kale.
Serve hot with your BBQ or as a healthy cold lunch box treat.