Page 55 - Healthy food

Sweetpotatoand
avocado bruschetta
prep 15 min cook 30 min serves 4
vegetarian gluten free

2 large (about 275g each) sweet potatoes,
cut lengthways into 1cm-thick slices
4 eggs
2tbsp gluten-free tahini
2tsp gluten-free white miso
3tbsp mixed seeds, such as pumpkin,
sunflower and flax
1 avocado, diced
150g frozen broad beans, thawed
Grated zest and juice 1 lemon
2tbsp fresh mint leaves, torn
2tsp extra-virgin olive oil
75g radishes, thinly sliced
50g light feta, crumbled, to garnish
Sweet potato
and avocado
1 Heat the oven to 200°C/fan 180°C/
bruschetta
gas 6. Line a baking tray with non-stick
baking paper. Arrange the sweet
potato slices on top and bake for
10–15 min.
2 Meanwhile, bring a small pan of water
to the boil over a high heat, then add
the eggs. Reduce the heat to low and
boil for 6 min until medium to hard-
boiled. Run under cool water, then peel
the eggs and cut in half. Set aside.
3 In a small bowl, combine the tahini
and miso with 1tbsp water.
RECIPES: SAM CAMPBELL. PHOTOS: MELANIE JENKINS 4 Remove the sweet potatoes from the 501kcal PER SERVING 2
oven, turn over and brush with the tahini
mixture. Sprinkle over the seeds, then
bake for a further 15 min or until golden
and just cooked through.
5 In a bowl, combine the avocado,
broad beans, lemon zest and juice, mint
and olive oil.
10.8g fibre
6 To serve, divide the sweet potato
20.7g protein
28.9g fat
slices among 4 plates. Top with the
5.9g saturates 0.9g salt
232mg calcium
34.1g carbs
avocado mixture, radish slices, feta
9.9g sugars
5.7mg iron
and boiled eggs.
FEBRUARY 2018 HEALTHY FOOD GUIDE 55