Kitchen catch-up with Madeleine Shaw

Lunch – Baked sweet potato with pomegranate tabbouleh

‘This recipe is so delicious and super pretty, I love it. Baked sweet potatoes are so simple to prepare and they really hit the spot. Here, I have teamed them with this fresh crunchy tabbouleh but you can mix it with anything, as it sits well with almost everything.

The sesame seeds give this a little crunch and a good dose of calcium. If you’re dairy-free try and get some sesame seeds or tahini in your diet to keep you calcium intake up. These seeds go so well with the Middle Eastern feel of the coriander and pomegranate.’

Ingredients

2 sweet potatoes

1 pomegranate (de-seeded)

1 large handful of finely chopped coriander

3 tbsp of sesame seeds

The juice of 1 lime

1 pinch of salt

3 tbsp of olive oil

Method

1. Preheat the oven to 200 C. Place the potatoes in for 45/50 minutes until baked through.

2. To make the tabbouleh mix the pomegranate seeds, coriander, sesame seeds, lime juice, salt and olive oil together.

3. Cut the potato in half and fill with tabbouleh.