Recipes

Sweet potato, spinach, spiced pumpkin seeds and goat’s cheese

Sweet potato, spinach, spiced pumpkin seeds and goat’s cheese

Paul Flynn's face
Paul Flynn
Sat Sep 5 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 1 hr 0 mins
Ingredients
  • 800g small sweet potatoes, peeled and halved
  • 80ml olive oil
  • Sprig of rosemary
  • Salt and pepper
  • Knob of butter
  • 80g pumpkin seeds
  • Pinch of chilli flakes
  • ½ tsp cumin powder
  • Bag of baby spinach (200g), washed
  • A small log of goat’s cheese with no rind (150g)

1 Set your oven to 185 degrees.

2 Put the sweet potatoes, oil and rosemary on a tray, turn everything together to coat and bake, cut side down, for 20-25 minutes, until soft and lightly coloured.

3 Remove the potatoes to a platter, drain the remaining olive oil into a saucepan.

4 Add the butter, pumpkin seeds, chilli flakes and cumin and cook over a gentle heat for two minutes or so.

5 Add the baby spinach to the saucepan and wilt just for a minute. Season and drape over the sweet potatoes.

6 Crumble the goat's cheese on top and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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