This recipe is perfect as a warm starter on the family table. Depending on the size of the sweet potatoes, you can use less and share. You can use vegan cheese instead of Gorgonzola to keep it Vegan Friendly
4 sweet potatoes, scrubbed
1 tbsp extra-virgin olive oil, plus extra for rubbing and drizzling
2 medium red onions, quartered
½ lemon, juiced
150g (5oz) kale, chopped
1 thumb-sized red chilli, sliced
2 garlic cloves, sliced
100g feta, gorgonzola or vegan cheese
balsamic glaze, to serve
wild rocket, to serve
1.Preheat the oven to 200°C. Pierce the potatoes and rub with oil. Arrange on a baking tray with the onions. Drizzle the onions with the lemon juice and 1 tsp oil; season. Bake for 30 minutes, then remove the onions and set aside. Continue cooking the potatoes for 15 minutes, or until tender.
2. Meanwhile, bring a large pan of water to the boil. Blanch the kale for 2 minutes, then drain, rinse under cold water and drain again.
3. Heat 1 tbsp oil in a frying pan. Add the chilli and garlic and cook for 1 minute. Add the kale and stir-fry until warmed through. Season. Cut the potatoes open and season. Top with the kale mixture, cheese, onion and a drizzle of balsamic glaze. Serve with rocket on the side.