
Mediterranean Chickpea & Grilled Veg Salad
This fresh, zesty Mediterranean salad is bursting with flavour from smoky grilled veggi…
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10mins
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50mins
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Medium
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2
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Bites
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2
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2 x 200g sweet potatoes, washed and scrubbed
40g chorizo, diced
4 spring onions, chopped
80g baby plum tomatoes, quartered
50g kale, washed and shredded
salt and freshly ground black pepper
2 tbsp grated reduced-fat Cheddar cheese
Preheat the oven to 190°, gas mark 5. Prick the sweet potatoes with a fork and place on a baking tray. Bake in the preheated oven for about 45 minutes until they are tender when you press them gently.
Meanwhile, cook the chorizo in a frying pan set over a medium heat for 2-3 minutes, stirring occasionally, until it crisps up and releases its oil. Stir in the spring onions, tomatoes and kale and cook for 2-3 minutes. Season to taste with salt and black pepper.
Split the baked sweet potato in half and scoop out a little of the insides. Mix with the chorizo mixture and pile back into the potato skins. Sprinkle with grated cheese and pop back into the oven or under a hot grill for 2-3 minutes until melted, bubbling and golden brown.
This fresh, zesty Mediterranean salad is bursting with flavour from smoky grilled veggi…
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