Use the vegetable mash from a previous recipe as a base for the sauce.
This recipe can be tough, so only do it if you have time. It’s a great meal to serve for a dinner party
TOTAL COOKING TIME: 30-minutes
TOTAL PREP TIME: 10-minutes
1 tbsp olive oil
1 sweet potato peeled and thinly sliced
1/2 courgette thinly sliced
1 red onion thinly sliced
Halloumi (2 pieces sliced for the top)
300g cooked chicken breast
2 tbsp vegetable mash
300ml Boil and Broth chicken bone broth
1 tbsp tomato puree
1/2 tsp paprika
1/2 tsp ginger
1 tsp cumin
- In a frying pan, heat the oil.
- Turn the stove down, and carefully add the sweet potatoes slices to the frying pan. Avoid overlapping, so cook a few at a time and then set aside.
- On low, allow the sweet potato slices to cook for a little and then turn over using a spatula. Be careful not to break the slices. If required, turn up the stove slightly and allow to cook more before turning over.
- Once the slices are cooked remove from the heat and carefully place them on to a place for use later. Then repeat the process with the rest of the sweet potatoes, the courgette and the onions.
- To make the sauce, use a magic bullet or a Nutri blender and add the vegetable mash, the broth, tomato puree and the spices, then blend for 30-seconds.
- Pour the sauce mix into a saucepan and heat on medium until the sauce begins to bubble. Then remove from the heat.
- Put the butter into a frying pan and fry the halloumi in the butter in the pan.
- Now, you need to combine all the ingredients, so on a plate put down a bed of spinach.
- Then begin to stack the cooked vegetable slices by putting down sweet potato first. Layer up with courgette and onion next, then add the chicken.
- Repeat the layering process twice.
- On top of the chicken add the halloumi, then pour the sauce over the stacker.
- Repeat for the next stacker.
Do not throw the sauce mix if you have some left over. Leave in the fridge and use for a base of a soup.