Grilled Za’atar Sweet Potatoes
with Chickpea, Zucchini & Feta Topper
Cooking time
30 minutes
Servings
2/4
Calories
600 /serving
Grilling sweet potatoes is the way to go to soften them, release their natural sugars and impart a hint of char. Spiced with herby za’atar, they’re fully loaded with chunks of zucchini, chickpeas and crumbled feta cheese, plus a sparkle of lemon and parsley.
We will send you:
- 450g Sweet potatoes
- 2 Garlic cloves
- 14g Parsley
- 1 Onion (or shallot)
- 2 Heirloom zucchini
- 1 Lemon
- 540ml Chickpeas (canned)
- 30g Feta
- 9g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites
You will need:
Aluminum foil
Microwave
Oil
Salt & pepper (S&P)
Strainer
BBQ
Total Fat
19 g
Saturated Fat
4 g
Sodium
1090 mg
Total Carb
97 g
Sugars
22 g
Protein
22 g
Fibre
22 g
Preparation
Start the sweet potatoes
Heat the BBQ on high, making sure to oil the grill first. Halve the sweet potatoes lengthwise; score the flesh in a diamond pattern without cutting all the way through. Microwave, cut-sides down, 4 to 5 min., until partially cooked. Drizzle with oil; season with ½ the za’atar and S&P.
Mise en place
Meanwhile, drain and rinse the chickpeas. Cut the zucchini lengthwise into ½ inch pieces. Peel and cut the onion crosswise into ½ inch rounds. Juice the lemon. Roughly chop the parsley leaves and stems. Mince the garlic. Crumble the cheese.
Grill the vegetables & finish the sweet potatoes
In a large bowl, combine the zucchini, onion, a drizzle of oil, ½ the garlic, the remaining za’atar and S&P. Add the sweet potatoes, zucchini and onion to the BBQ and grill, turning occasionally, 4 to 8 min., until browned and tender. Transfer to a cutting board and reserve the bowl.
Grill the chickpeas
Meanwhile, in two pieces of aluminum foil, combine the chickpeas, ½ the lemon juice, the remaining garlic, a drizzle of oil and S&P. Fold the edges over to seal. Add to the BBQ and grill, rotating occasionally, 4 to 5 min., until warm.
Dress the vegetables
Roughly chop the zucchini and onion. Transfer the chickpeas to the reserved bowl (be careful as the steam will escape as you open). Add the zucchini, onion, parsley, remaining lemon juice and S&P.
Plate your dish
Divide the sweet potatoes, cut-sides up, between your plates. Top with the vegetables. Garnish with the cheese and a drizzle of oil. Bon appétit!
