There’s something to tick every box in this simple recipe: sweet, melt-in-the mouth potato, salty cheese, crunchy pistachios and juicy pomegranate seeds – oh, and not to mention the slightly smoky, crunchy potato skin that really should not be left behind on the plate.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
mixed leaf salad 200 g
fresh mint 20 g (leaves picked)
honey ½ tbsp
olive oil 2 tbsp
feta 200 g (crumbled)
spring onions 5 g (sliced)
pomegranate seeds 1 tbsp
pistachios 100 g
paprika 1 tsp
sweet potato 1400 g
Method
Preheat the oven to 220°C/200°C fan/gas mark 7. Scrub the sweet potatoes and prick them all over with a fork.
Put the potatoes in the microwave for around 15 minutes or until they are soft, turning over halfway through. Mix the oil, paprika and a pinch of salt. Rub or toss to coat the potatoes in the spicy oil. Put the potatoes in the oven and bake for 20 minutes, or until the skin is crisp.
While they are baking, remove the seeds from the pomegranate (if using a whole pomegranate) and slice the spring onions.
To serve, cut open the sweet potatoes and scatter each half with the pistachios, pomegranate seeds, spring onions and crumbled feta. Drizzle with the honey.
Finish with some mint, serve with the mixed salad leaves and enjoy while the potatoes are still hot
