Ingredients
- 400 g of canned butterbeans, drained and rinsed
- 1 handful of fresh spinach, (or Swiss chard)
- 1 tbsp of olive oil
- 1 splash of balsamic vinegar
- 450 g of sweet potatoes, peeled and cut into thick slices
- 2 tbsp of maple syrup
- 1 red onion, finely chopped
- 1 tsp of cumin seeds
- 400 g of peeled whole plum tomatoes, chopped
- 150 ml of greek-style yogurt
- 1 handful of fresh mint, to garnish
Method
Step 1
Cook the sweet potatoes and maple syrup in a large wide pan of boiling salted water for 10 minutes until tender, but not too soft. Drain well, and set aside to keep warm.Step 2
Meanwhile, heat the oil in a large wide pan or deep frying pan over a low heat. Add the onion, cumin seeds, and a pinch of salt, and sweat for about 5 minutes until the onion is soft and translucent. Tip in the tomatoes, including any juices, and the balsamic vinegar, and cook for about 10 minutes. Taste, and season with salt and black pepper.Step 3
Add the butterbeans, and simmer for a further 5 minutes, then stir through the Swiss chard or spinach. Cook for a couple of minutes more until the leaves just wilt. Remove from the heat, and top with the sweet potatoes. Preheat the grill to hot.Step 4
Transfer to an ovenproof dish, top with yogurt, and grill until golden. Garnish with mint leaves.