Ingredients
- 800g small sweet potatoes, peeled and halved
- 80ml olive oil
- Sprig of rosemary
- Salt and pepper
- Knob of butter
- 80g pumpkin seeds
- Pinch of chilli flakes
- ½ tsp cumin powder
- Bag of baby spinach (200g), washed
- A small log of goat’s cheese with no rind (150g)
1 Set your oven to 185 degrees.
2 Put the sweet potatoes, oil and rosemary on a tray, turn everything together to coat and bake, cut side down, for 20-25 minutes, until soft and lightly coloured.
3 Remove the potatoes to a platter, drain the remaining olive oil into a saucepan.
4 Add the butter, pumpkin seeds, chilli flakes and cumin and cook over a gentle heat for two minutes or so.
5 Add the baby spinach to the saucepan and wilt just for a minute. Season and drape over the sweet potatoes.
6 Crumble the goat's cheese on top and serve.
