With a heatwave supposedly just around the corner in the UK, what could be better than a tasty summer-inspired pie and a cheeky flavoursome salad on the side. Truth be told, I’m getting a little bit bored of my average hummus salad for lunch breaks at work, so thought this recipe would work a treat, I make it at the beginning of each week and it lasts for a good few days.
To spice the flavours up each day, I make a little salad to go on the side – the first few days I made a French-inspired vinaigrette salad, the next few I made an American-style caesar salad minus the chicken but always with a handful of croutons!
So, give it a whirl, if you fancy that is…
Ingredients for your Sweet Potato, Spinach and Cherry Tomato Pie:
1. Preheat your oven to 190 degrees celsius, gas 5 and use the oil to grease a non-stick deep baking tray of your choice. Put this in your heated oven.
2. Put the sweet potato in a microwave-safe bowl with 2 tbsp of water. Cover with cling film and microwave on high for 4 minutes. Add the spinach and cook for another minute, then drain.
3. Meanwhile, whisk together the eggs, sun-dried tomato paste, creme fraiche, cheese and parsley. Stir in the vegetables and season with black pepper.
4. Pour the mixture into the pre-heated baking tray. Top with your tomatoes then cook for 20 minutes. Serve with your choice of salad.
What did you think? What exciting treats do you eat on your lunch breaks or are you often left feeling uninspired?