Ingredients
- 250g sweet potato, peeled and sliced
- 2 tablespoons olive oil
- salt and cracked black pepper
- 4 roma tomatoes, halved
- 1 tablespoon red wine vinegar
- 12 slices cooked lamb, warmed
- 100g baby rocket
- 80g Greek fetta, roughly crumbled
Method
- Step 1Preheat oven to 190°C. Place the sweet potato on a baking tray lined with non-stick baking paper and drizzle with a little olive oil, salt and pepper. Cook for 10 minutes.
- Step 2Add the tomatoes to the baking tray, drizzle with a little more oil, and season with salt and pepper. Cook for a further 15 minutes or until the sweet potato and tomato is tender. Remove, set aside and keep warm.
- Step 3Combine the 2 tablespoons of olive oil and vinegar. Season with salt and pepper to taste.
- Step 4To serve, arrange the sweet potato and tomatoes on serving plates along with the lamb, rocket and fetta. Drizzle with dressing and serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1733 kj
Energy
28g
Fat Total
10g
Saturated Fat
2g
Fibre
29g
Protein
90mg
Cholesterol
291.83mg
Sodium
5g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Re-heat the lamb while the vegetables are baking by heating in the microwave or wrapping in foil and placing in the oven for 10 minutes.
- Author: Kate Murdoch
- Image credit: Steve Brown
- Publication: Taste.com.au
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