1 small sweet potato
6 CORN THINS slices
100g Feta
Mint leaves
Seeds from one pomegranate
Pepita seeds
Olive oil
To assemble, simply layer roasted sweet potato slices onto each CORN THINS slice, then sprinkle on feta, pepita seed, and pomegranate seeds, finally garnish with some mint leaves. Enjoy!
Use leftover from your latest roast, or make roasted sweet potato slices specifically for this recipe. Simply cut sweet potato into slices (about 5-10mm), then place on a baking tray with baking paper. Rub a little olive oil onto each side of the sweet potato slices, then place into a preheat oven (180C) for about 45-60 mins, or when slices are slightly soft. Once cooked, put aside to cool. Any unused sweet potato can be store in the fridge for a few days.
