Healthy_Food_Guide_UK_-_January_2020

Curriedsweetpotatorösti
withroastedvegsalad
prep 15 mincook 25 min
serves 4 vegetarian

2 peppers,chopped
2 courgettes,chopped
1 redonion,cutintothin wedges
Spraycookingoil
400gcannoadded salt chickpeas,
drained
100gmixedsaladleaves
1tbspbalsamicvinegar
600gsweet potatoes, peeled and
grated
1tbspthairedcurrypaste
2 eggs,lightlybeaten
4tbspplainflour
2tbspoliveoil
6tbsplow-fatgreek-styleyogurt
1tbsplemonjuice, plus lemon wedges
to serve

1 Heattheovento220°C/fan200°C/
gas7.Linea largebakingtraywith
non-stickbakingpaper.Putthe
peppers,courgettesandoniononthe
trayandspraywithoil.Bakefor 25 min
oruntiltender,thentransfertoa large
bowl.Addthechickpeas,saladleaves
andvinegarandtosstocombine.
2 Meanwhile,combinethesweet
potatoes,currypaste,eggsandflour
ina mediumbowl.Heat1tbspoliveoil
ina largenon-stickfryingpanovera
mediumheat.Dividethesweetpotato
mixtureinto8 portions.Add4 portions
tothepan,flattengentlywitha spatula
andcookfor3–4min.Gentlyflipand
cookfora further2–3minuntiltherösti
arecrispandgolden.Repeatwiththe
remainingoilandsweetpotatomixture.
3 Mixtheyogurtandlemonjuicein
a smallbowl.Servetheröstiwiththe
saladandlemonyogurtwith lemon
wedges to squeeze over.

3

PERSERVING

489kcal 12gfibre

14gf at 17gprotein

3.4gsaturates 1gsalt

67gc a r b s 240mgcalcium

18g sugars 3.7mg iron

Curriedsweet

potatoröstiwith

roasted veg salad

EAT FOR BETTER HEALTH

JANUARY 2020HEALTHY FOOD GUIDE 63