Sweet Potato Stew with Feta & Rock Chives

(For 4 people)

• 4 large sweet potatoes
• 1 Lime
• 1 Red onion
• 1 Garlic toe
• 1 Bowl of Rock Chives®
• 200 g Feta
• 150 g Endive
• 50 g butter
• 30 g pine nuts
• Black pepper
• Sea salt
• Olive oil

Peel the sweet potatoes, cut into cubes and cook for about 12 minutes. Then cut the red onion into pieces, finely chop the garlic and squeeze the juice out of the lime. Roast the pine nuts on a low heat and crumble the feta into small pieces.

Pour the potatoes and crush them in the pan after adding the butter, a dash of olive oil and some pepper and salt. Stir in the onion, garlic, pine nuts and lime juice and put the pan back on low heat. Then add the endive, three-quarters of the feta and three-quarters of the Rock Chives® and mix it all together.

Serve the stew in nice bowls and garnish with the rest of the feta and Rock Chives.

Source: Grown