1 pack Waitrose Sweet Potatoes
1 tbsp olive oil
1 red pepper, seeded and sliced
100g spring greens, sliced
½ tsp cumin seeds
1 tbsp lemon juice
50g essential Waitrose Greek Light Salad Cheese, crumbled into small pieces
1 tsp sumac
1. Preheat the oven to 200ºC, gas mark 6. Prick the skin of the potatoes and bake for 50-55 minutes until tender.
2. Meanwhile, heat the oil in a frying pan and gently cook the pepper for 10-15 minutes until very tender. Add the spring greens and cumin seeds and cook for a further 5 minutes until the greens wilt (add a splash of water if the vegetables start to stick). Stir in the lemon juice and cheese and remove from the heat.
3.Cut the potatoes, squeeze gently to open and spoon in the filling. Sprinkle over the sumac and serve.
Cook’s tipVary the vegetables for the filling – try adding red onion in with the pepper or swap the greens for kale.
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