2019-05-01_Healthy_Food_Guide_UK

RECIPES: LIZ MACRI. PHOTOS: MARK O’MEARA

prep 15 mincook 25 min

serves 4 vegetarian

2 peppers,chopped

2 courgettes,chopped

1 redonion,cut into thin

wedges

Sprayoil

400gcannoaddedsalt

chickpeas,drained

100gmixedsaladleaves

1tbspbalsamicvinegar

600gsweetpotatoes, peeled

andgrated

1tbspthairedcurrypaste

2 eggs,lightlybeaten

4tbspplainflour

2tbsp olive oil

3

PERSERVING

489kcal 12gfibre

14gf at 17gprotein

3.4gsaturates 1gsalt

67gc a r b s 240mgcalcium

18g sugars 3.7mg iron

Curried sweet potatoröstiwithroastedvegsalad

Curriedsweet

potatoröstiwith

roastedveg

salad

6tbsplow-fatgreek-styleyogurt

1tbsplemonjuice,plus lemon

wedges to serve

1 Heattheovento220°C/

fan200°C/gas7.Line

a largebakingtraywith

non-stickbakingpaper.Put

thepeppers,courgettesand

oniononthetrayandspray

withoil.Bakefor 25 minor

untiltender,thentransfer

toa largebowl.Addthe

chickpeas,saladleavesand

vinegarandtosstocombine.

2 Meanwhile,combinethe

sweetpotatoes,currypaste,

eggs and flour in a medium

bowl.Heat1tbspoliveoil

ina largenon-stickfrying

panovera mediumheat.

Dividethesweetpotato

mixtureinto8 portions.Add

4 portionstothepan,flatten

gentlywitha spatulaand

cookfor3–4min.Gently

flipandcookfora further

2–3minuntiltheröstiare

crispandgolden.Repeat

withtheremainingoiland

sweetpotatomixture.

3 Mixtheyogurtandlemon

juiceina smallbowl.Serve

theröstiwiththesaladand

lemonyogurtwithlemon

wedges to squeeze over.

50 HEALTHY FOOD GUIDEMAY 2019

Midweek meals