Rukmini Iyer shares 30-minute roast sweet potato, feta and butter bean traybake

Rukmini Iyer offers a 30-minute, all-in-one traybake that pairs roast sweet potatoes with crumbled feta and butter beans for a warming, quick meal.

The recipe lists prep 15 minutes and cook 30 minutes. It calls for 2 large sweet potatoes scrubbed or peeled and cut into 1½cm chunks, a 570g jar or 400g tin of butter beans (drained and rinsed), 2 tbsp olive oil, 2 tsp smoked paprika, 2 tsp flaky sea salt and a 200g block of feta, crumbled. The oven is heated to 200C (180C fan)/390F/gas 6; the sweet potato, butter beans, oil, paprika and a teaspoon of salt are mixed in a roasting tin and roasted for 30 minutes.

For the spring onion pesto the recipe says to blitz 25g flat-leaf parsley, 3 spring onions, 50g almonds or pine nuts, 50ml extra-virgin olive oil, the juice of ½ lemon and half a teaspoon of salt, loosening with more oil or adding lemon to taste. After 30 minutes you spoon the pesto over the tray, scatter the feta and eat warm. The recipe notes a jar or tin of chickpeas can be used instead of butter beans and parsley can be substituted with other soft herbs.

Key Topics

Culture, Rukmini Iyer, Sweet Potato, Feta, Butter Beans, Spring Onion Pesto