Serving includes a poached egg on top, which gives added protein and vitamin D.
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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.
Top the dish with a poached egg for added protein and vitamin D.
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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