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Today, Sarah will be talking about easy and delicious soups.

Recipe below:

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Herb roasted sweet potato with greens

Ingredients

• 1 small to medium sweet potato (around 200g), peeled and cut into 2–3cm cubes
• 1 small chicken breast (120–150g)
• 1 cup leafy greens (baby spinach, rocket, or kale — or a mix)
• 1 tbsp olive oil (divided: ½ for potatoes, ½ for chicken & greens)
• 1 clove garlic, minced
• 1 tsp dried mixed herbs (e.g., thyme, oregano, rosemary) or fresh chopped herbs if available
• Salt & pepper to taste

• Optional garnish: squeeze of lemon juice, crumbled feta, fresh parsley plus toast a few pumpkin or sunflower seeds and scatter over the greens before serving.

Instructions

1. Preheat oven: Set to 200°C
2. Prepare sweet potato: In a small bowl, toss the sweet potato cubes with ½ tbsp olive oil, mixed herbs, salt, and pepper. Spread evenly on a lined baking tray.
3. Roast potatoes: Bake for 20 minutes.
4. Prepare chicken: While potatoes start roasting, pat chicken breast dry and season with salt, pepper, and a little extra herbs.
5. Add chicken to tray: After 20 minutes, push potatoes to one side and place chicken on the tray. Drizzle with a little olive oil. Roast for another 15–18 minutes, or until chicken is cooked and potatoes are golden and tender.
6. Prepare greens: In the last 5 minutes of roasting, heat a small frypan over medium heat. Add ½ tbsp olive oil and garlic, sauté for 30 seconds, then add greens and a pinch of salt. Toss for 1–2 minutes until just wilted (or leave fresh if you prefer raw greens).