I am a big fan of the sweet potato, it’s a versatile vegetable and packed full of goodness.

Facts:
They are a great source of folate, vitamins A, B-6, C and E, potassium and fiber.
Sweet potatoes can be baked, boiled, fried, broiled, canned or frozen. They can also be cooked in the microwave oven.

Better still, they are very low in Saturated Fat, Sodium and Cholesterol.

Recipe:

Grilled fish with chickpea salad

Ingredients (serves 4)

* 300g orange sweet potato, peeled, chopped into 2cm cubes
* 1/2 teaspoon ground cumin
* 1 garlic clove, crushed
* olive oil cooking spray
* 250g cherry tomatoes
* 600g firm white fish fillets (such as snapper or barramundi)
* 40g low-fat feta cheese, crumbled
* 1/2 cup canned chickpeas, drained, rinsed
* 100g baby spinach

Yoghurt dressing
* 1/2 cup low-fat yoghurt
* 1/2 lemon, juiced
* 1 small garlic clove, crushed
* 2 tablespoons coriander leaves,
* finely chopped

Method

1. Preheat oven to 200°C (Aus) or 400°F (US). Combine sweet potato, cumin and garlic in a large roasting pan. Season with salt and pepper. Spray with oil. Toss to coat. Roast for 30 minutes. Add tomatoes. Roast for a further 15 to 20 minutes or until sweet potato is tender. Set aside.
2. Make yoghurt dressing: Combine yoghurt, 1 tablespoon lemon juice, garlic, coriander and salt and pepper in a bowl.
3. Preheat barbecue plate on high heat. Season fish with salt and pepper. Spray lightly with oil. Barbecue for 4 to 5 minutes each side or until just cooked through.
4. Crumble feta over warm vegetables. Add chickpeas and spinach. Toss to combine. Spoon salad onto plates. Top with fish. Serve with yoghurt dressing.

Notes & tips

* When barbecuing fish fillets, pat fish surface dry with paper towel before spraying with oil and seasoning. This will help prevent fish sticking to the barbecue plate during cooking.

Source: Taste.com.au


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