Diana Warrings shares her Sweet Potato Summer Bake recipe with Feta, Pomegranate and Fresh Herbs

During the summer we all prefer to spend more time outside than in the kitchen – that’s why I love summer bakes. They’re quick and easy to prepare and taste delicious hot or cold. This fibre-rich sweet potato bake, with lots of fresh tomatoes, garlic, red onions, thyme and rosemary, is topped with salty feta, refreshing pomegranate and toasted pumpkin seeds. The combination of ingredients brings you the taste of summer and is nutritious. Feel free to add your choice of greens, herbs and summer berries for some extra fibre, vitamins, antioxidants and freshness. 

300g Sweet potato
200g carrots
400g butter beans
1 small to medium size whole garlic bulb
200g cherry tomatoes
1-2 small red onion
1 lemon – juice and grated zest
1-2 tbsp freshly chopped rosemary and thyme
3-4 tbsp olive oil
1/2 tsp cayenne pepper
150g feta or goats cheese crumbled
50g tbsp toasted pumpkin seeds
200g rocket or lambs lettuce
1/2 pomegranate
Sea salt and freshly ground black pepper
Serves 2 – 3

1. Preheat the oven at 180C. Peel the sweet potatoes and carrots and cut into 2cm size cubes. Peel red onions and cut into wedges. Peel garlic cloves or cut the bulb in half. In a small bowl mix 2-3 tbsp olive oil with 1/2 tsp cayenne pepper and a pinch of salt and pepper. Zest and then juice the lemon.
2. Place the sweet potato and carrot cubes, onions, garlic and whole cherry tomatoes in an ovenproof dish. Drizzle the cayenne oil and 1 tbsp of lemon on top and give everything a good stir. Make sure that all the vegetables are coated with the oil. Bake for 45 minutes in the oven until nicely soft and caramelized.
3. In the meantime, drain the beans and set aside. Rinse the rocket and prepare the pomegranate. Next, remove the rosemary and thyme leaves from the sprigs and roughly chop the rosemary. The thyme does not need chopping.
4. After 30-35 minutes add the beans and 1/2 the fresh herbs to the vegetables, stir well and bake for another 15 minutes.
5. Serve the baked vegetables on a bed of rocket, with crumbled feta, pomegranate, the rest of the herbs and a touch of lemon zest.
Because the feta is quite salty, Leave it to your guests to season their portions to taste at the table.

Diana Warrings is a qualified BANT registered nutritional therapist & well-being chef. She lives between London and Berlin where she works as a nutrition consultant, health writer, recipe developer and personal chef to international private and corporate clients.
Check out Diana’s healthy food blog, IrmaGreen.com for recipes, resources and inspiration.