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!
