Ingredients
- Spinneysfood Organic Free-Range Eggs 8, large
- Spinneysfood Fresh Parsley 1 bunch
- Spinneysfood Fresh Coriander 1 bunch
- Spinneysfood Fresh Dill 1 bunch
- Spinneysfood Spring Onions 1 bunch
- Walnuts 4
- Dried fenugreek leaves ½ tsp
- Spinneysfood All-Purpose Flour 2 tsp
- Spinneysfood Baking Powder 1 tsp
- Spinneysfood Ground Turmeric ¼ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Dried barberries (optional) 1 tsp
- Spinneysfood Feta Cheese 50g
- Roasted sweet potato from Spinneys deli 150g
Nutrition (Per serving)
- Calories 220
- Fat 12g
- Saturates 4g
- Protein 14g
- Carbs 12g
- Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sheetpan sweet potato kuku sabzi
Middle Eastern 5 Mins Prep · 20 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 30cm casserole dish.
- Place the eggs in a food processor and add the parsley, coriander, dill and spring onions. Pulse until finely chopped. Add the walnuts, fenugreek, flour, baking powder, turmeric, salt and pepper, then pulse again until combined.
- Pour the mixture into the prepared dish, spreading it evenly. Scatter over the barberries, cubed feta cheese and sweet potato.
- Bake for 20 minutes until the kuku is puffed and set in the centre.
- Serve warm with salad or fresh herbs, if desired.