Kale and Feta Sweet Potatoes

'A nice easy to make simple spring recipe adapted from BBC Good Food'

Ingredients:

2 large sweet potatoes

1 can chickpeas, drained

1 small red onion, thinly sliced

100g Kale

2tbsp red wine vinegar

30g feta low-fat cheese, cut into cubes

1 tbsp extra virgin olive oil

1 tbsp pumpkin seeds roasted

80g bag of rocket

Method:

Heat oven to 200C/180C fan/gas 6

Prick the sweet potatoes with a fork, put them in a roasting tin and roast for 40 mins

Add the chickpeas to the tray, then roast for 10 mins more, until the potatoes are tender and the chickpeas have crisped a little

Then mix the onion with the vinegar and a pinch of sugar and salt, and set aside to allow to pickle

In another bowl, marinate the feta with the oil and chilli flakes

When the potatoes are nearly cooked, cook the kale in a pan with 50ml water for 3 mins until wilted, then season to taste

Halve the potatoes, divide between two plates

Top each with the kale, chickpeas, red onion (reserving the vinegar), marinated feta and pumpkin seeds

Toss the rocket with the reserved vinegar, then serve on the side