Grilled chicken with warm sweet potato and spinach salad

Ingredients

For 1 serving

• Chicken breast140 g
• Sweet potatoes180 g
• Spinach60 g
• Pumpkin seeds8 g
• Apple cider vinegar5 ml
• Extra virgin olive oil8 g
• Paprika1 g
• Saltto taste

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Peel the sweet potatoes and cut them into cubes of about 2 cm.
2. On a tray lined with baking paper toss the sweet potatoes with half the oil, the paprika and a pinch of salt and roast for 25 minutes, turning halfway, until tender and caramelised at the edges.
3. Meanwhile toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 minutes, until they pop and puff up.
4. Heat a griddle over high heat and grill the chicken breast for 5 minutes per side, until golden and no longer pink in the centre; season with salt and slice.
5. In a bowl combine the warm sweet potatoes with the washed, dried baby spinach and dress with the remaining oil, the cider vinegar and a pinch of salt.
6. Top with the sliced chicken and the toasted pumpkin seeds.