This isn’t highly spiced, but the chilli in the kale gives the plate a lift and works well with the cool, yoghurt and herb dressing. Lovely and low in fat but high in fibre and protein, this is an easy mid-week supper to add to your repertoire without having to book a Corden Bleu cookery course!
1 pack HECK! Simply Chicken Burgers
2 small sweet potatoes
1 small red onion, thinly sliced
200g curly kale
1 tsp crushed chilli flakes
3 tbsp Greek yoghurt
50g pomegranate seeds
½ bunch flat leaf parsley
½ bunch mint
Wash the sweet potatoes but don’t peel (you’ll get rid of all that lovely high fibre otherwise!), then slice into discs about half a centimetre thick. Brush with a little olive oil and season. Spread onto a non stick tray and bake in the oven for approx. 20 minutes at 160°C turning over half way through cooking.
To make the yoghurt dressing, combine the Greek yoghurt, pomegranate seeds and finely chopped fresh herbs in a bowl and set aside until ready to serve.
Cook the Simply Chicken burgers according to the packet instructions.
While the burgers are cooking, sauté the red onions in a large shallow pan with a few spritzes of low cal oil. Once the onions have softened, add the chopped kale and a glug of water along with the chilli flakes, and continue to cook over a low-medium heat until the kale is wilted.
To plate up, divide the sweet potato slices between 2 plates and top each with a burger. Finish with a good spoonful or 2 of the chilli curly kale and add a generous spoonful of the yoghurt dressing on the side before serving. You can scatter some pomegranate seeds on top of the dish for an extra touch of crunch!