- 6 tbsp olive oil
- ½ sweet potato, peeled and cubed
- 1 beef tomato, cut in half
- salt and freshly ground black pepper
- 115g/4oz spinach leaves
- 2 tbsp balsamic vinegar
- 2 tbsp cooked kidney beans (rinse and drain if using canned beans)
- Preheat the oven to 180C/350F/Gas 4.
- Heat two tablespoons of the oil in a frying pan over a medium heat. Add the sweet potato cubes and fry for about 3-4 minutes, or until they start to colour.
- Add the tomato halves to the pan, stir to coat in the oil, season well with salt and freshly ground black pepper, and transfer to the oven. Cook for 7-10 minutes.
- Heat two tablespoons more of the oil in the frying pan over a gentle heat. Add the spinach and cook for 1-2 minutes until wilted.
- Drizzle one tablespoon of the vinegar over the cooked spinach and stir.
- Put the remaining vinegar and oil into a separate, non-reactive pan over a medium heat. Add the kidney beans and cook for 2-3 minutes until warmed through.
- To serve, place the wilted spinach in the centre of a serving plate and arrange the roasted tomato halves and sweet potato cubes on top. Spoon the kidney beans and balsamic sauce around the edge.