Roast Sweet Potato with Braeburn Apple Salsa

Serves 2 with leftovers


2 x sweet potato
200g Braeburn apple, skin on and finely diced
100g fennel, diced
50g baby tomatoes, diced
75g spring onion, finely chopped
3 tbsp extra virgin olive oil (avocado or hemp oil also works well)
5g coriander, finely chopped (including stalks)
1 x 400g can of chickpeas
1 garlic clove, finely grated
1 lime (juice and zest)
1 tsp chilli flakes


  • Preheat the oven to 180C, fan assisted
  • Tightly wrap the sweet potatoes in baking paper and roast for 45 mins until soft
  • Toss all the remaining ingredients together in a large bowl and mix through with your hands
  • Split the sweet potatoes open and fill with salsa – enjoy!