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Ingredients
450g sweet potatoes, dice
1 tbsp sunflower oil
1 large red onion, thinly sliced
2 courgettes, diced
1/2 x 500g pack essential spring greens, finely shredded
Cook the sweet potatoes in a large pan of boiling water for 10 minutes until tender. Drain well.
Meanwhile, heat the oil in a large non-stick frying pan and cook the onion and courgettes for 5 minutes until softened. Add the spring greens, sweet potatoes and chick peas, and cook for 5 minutes more.
Roughly break up the mixture with a fork and spoon over the harissa paste. Flatten down lightly and cook for a further 8 minutes, without stirring, until cooked through, crispy and golden on the bottom. Divide between plates and scatter with fresh chilli.
Cook’s tip
Top the dish with a poached egg for added protein and vitamin D.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,633kJ/ 389kcals
Fat
13g
Saturated Fat
2.7g
Carbohydrates
46g
Sugars
22g
Fibre
11g
Protein
17g
Salt
0.4g
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