Sweet Potato & Raw Slaw Stack Topped With Chargrilled Courgettes & Pumpkin Seeds


  • 1 Medium Sweet Potato
  • 1/2 Courgette
  • 1 Slice of Ciabatta (or Bread of Choice)
  • 1/4 Strips of Red Onion
  • 1/2 Cup Portion of Thinly Sliced Iceberg Lettuce
  • Spiralized Carrot or Chopped Into Thin Strips
  • Handful of Pumpkin Seeds
  • 1 tbsp Tahini
  • Salt & Pepper To Taste
  • 1/2 tsp Paprika
  • 1 Heaped tbsp of Houmous


  • Preheat the oven the 200˚C
  • Peel and chop your sweet potato into strips, coat in a little olive oil, sprinkle with paprika and cook for 25 - 30 minutes
  • Chop half the courgette in half again and griddle on a pan on high heat to get the charred smokey taste for around 10 minutes
  • Chop the vegetables and lettuce into strips and place into a small bowl, mix with tahini, salt & pepper
  • A few minutes before the sweet potato fries are ready, toast the ciabatta roll
  • Layer the houmous onto toasted ciabatta, add the raw slaw mix, layer the sweet potato fries and then add the griddled courgette and sprinkle the pumpkin seeds on top
  • Enjoy!