INGREDIENTS
2 SERVINGS
- 2 sweet potatoes (total approx. 800 g)
- salt, pepper, olive oil
- 80 g of feta
- 1/2 pomegranate fruit
PESTO OF RUCCOLLA *
- 125 g (1 container) arugula
- 1/2 clove of garlic
- 1/2 chili pepper
- 10 cashew nuts
- 20 g parmesan or grana padano cheese
- 3 tablespoons of extra virgin olive oil
- 1/2 lemon
PREPARATION
- Preheat the oven to 200 degrees C. Wash the sweet potatoes and cut each one lengthwise into 4 slices (or crosswise into slices – this is easier to cut). Season with salt, pepper and rub with olive oil.
- Place in an ovenproof dish or on a baking tray (if necessary, line it with baking paper) and put in the oven. Bake for about 45 minutes or until soft (a fork should run smoothly into the flesh). Smaller sweet potatoes can be ready a few minutes earlier.
PESTO OF RUCCOLLA
- Wash and dry the arugula, then put it in the chopper or blender container, add peeled garlic, seedless peppers, nuts, cheese, olive oil and lemon juice. Season with salt and pepper and mix everything into small pieces. If we don’t have a blender, we have to chop the ingredients on a board.
- Spread the baked sweet potatoes with pesto, sprinkle with crumbled feta cheese and shelled pomegranate. Season with salt and pepper if necessary.
TIPS
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