Cookbook
Sweet Potato, Hummus and Crispy Chickpea Herby Tomato Salad Creamy Fetta and Warm Pita Bread
Enjoy a colourful plate packed with textures and flavours. Creamy hummus is layered with warm roasted sweet potato, baby spinach, and golden crispy chickpeas. Finished with a bright tomato and herb salad, tangy fetta, and soft warm pita on the side, it's a wonderfully balanced and wholesome dinner.
Number of servings
Ingredients
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700 g Sweet Potato (Small)
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100 g Hummus
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100 g Chickpeas
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50 g Fetta Cheese
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1 Small Bunch Parsley & Mint
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5 Each Pita Bread
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150 g Cherry Tomatoes
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1 Each Shallot
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1 Each Lemon
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1 Each Garlic Clove
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1 Cup Baby Spinach
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Dinner sorted — from $15.67/serving.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowl
Oven Trays
1 Prepare Ingredients
Preheat oven to 200C. Peel and cut shallot into wedges. Cut cherry tomatoes in half. Peel and mince garlic. Pick herbs and chop, discarding stems. Zest lemon and cut into wedges. Cut sweet potato into thick wedges. Shred spinach. Pat chickpeas dry with a paper towel.
2 Roast Sweet Potato
Add sweet potato and chickpeas to a lined baking tray. Coat in olive oil, salt, pepper and 1/2 the garlic. Roast for 15-20 minutes or until the sweet potato is tender and golden, and the chickpeas are crispy. Add the shallots in the last 8 minutes of cooking.
3 Make Salad
In a bowl mix together tomatoes, lemon zest, herbs (to taste, saving some for garnish) and remaining garlic. Season with a little olive oil and salt.
4 Heat Pita
Add pita to the oven for 2-4 minutes or until warmed through. Cut into quarters and keep warm.
5 You Plate It!
Spread hummus at the bottom of each plate. Top with spinach, roasted sweet potato and shallots. Top with crispy chickpeas, then the tomato salad. Crumble fetta over the top. Serve with warm pita and lemon wedges on the side. Garnish with any remaining herbs.
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