Super Food Family Classics
By Jamie Oliver
40 mins
Not Too Tricky
serves 2
About the recipe
Using higher-fibre wholemeal bread and making a vitamin C packed low-salt ketchup free from added sugar gives the typically calorie-and-salt-laden chip butty a super-food makeover.
Recipe From
Ingredients
1 large sweet potato (350g) olive oil
1 tablespoon cider vinegar
1 tablespoon ground almonds
10g Cheddar cheese
3 ripe tomatoes
2 teaspoons chipotle Tabasco sauce
1⁄2 a bunch of fresh basil (15g)
1⁄2 a ripe avocado
1⁄2 a lime
2 heaped tablespoons natural yoghurt
4 thin slices of wholemeal bread (35g each)
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Wash the sweet potato (leaving the skin on for extra nutritional benefit) and cut into eighths. On a roasting tray, toss with 1 tablespoon of oil, the vinegar and a small pinch of sea salt, then arrange in one layer and bake for 30 minutes, or until golden and cooked through. Sprinkle over the almonds, finely grate over the cheese, then return to the oven for 5 more minutes.
- Meanwhile, score a cross in the skin of each tomato and cover with boiling kettle water in a bowl. After 2 minutes, drain, carefully pinch off the skins, then quarter and deseed. Place the flesh in a pan on a medium-low heat with 1 tablespoon of oil and the chipotle Tabasco. Simmer gently for 15 minutes, or until thick, sweet and delicious, stirring occasionally.
- Pick the basil leaves into a pestle and mortar and pound with a pinch of sea salt. Peel, destone and bash in the avo, then muddle in a squeeze of lime juice and the yoghurt.
- Spread the avo mixture across all the slices of bread, like butter, then dollop the tomato on two of the slices. Line up your gnarly crispy cheesy sweet potato chips on top, pop the other slices on, and tuck in!
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