Calories: 287 Preparation: 10mins Cooking: 40mins Serves: 4
500g sweet potatoes
2 tbsp harissa paste
2 red peppers
75g goat's cheese
1 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper
Preheat the oven to 220C Fan, 200C Gas or Mark 7. Peel the potatoes then cut into long chunky wedges. Place in a baking tray with the harissa paste and toss until coated in the spice paste. Bake for 20 mins or until tender. Toast the almonds on a baking tray in the oven for 5 mins or until golden, then roughly chop.
Roast the whole peppers on a baking tray below the potatoes for 15 mins or until charred and tender. Remove the peppers from the oven and place in a plastic bag to cool for 5 mins. Peel the skin off the peppers, discard with the core and seeds. Slice the flesh into thin strips.
Toss the peppers, nuts and leaves together on a large platter with the olive oil, lemon juice and a little salt and plenty of ground black pepper. Scatter over the cheese and nuts and serve topped with the warm roast potato wedges.
Fat: 14.6g Saturated Fat: 3.2g Carbohydrate: 32.8g Protein: 8.3g Fibre: 5.5g Salt: 0.52g