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Feast your eyes (and tummies) on this delicious recipe and get creative with the flavours!


  • baby spinach x 1 bag

  • pitted dates x 100 gr (cut into small pieces)

  • crushed garlic x 1 tsp

  • cherry tomatoes x 20 (halved)

  • cottage cheese x 1 tub (chunky)

  • chicken breasts x 4 (skinless)

  • mixed seeds x 2 Tbsp

  • salt + cinnamon (to taste)

  • coconut oil/avocado oil (these are optimal for frying in high temperatures!)


  1. Preheat the oven to 200*C.

  2. Heat a pan to medium heat and dry-fry the seeds for a minute or two until toasted.

  3. Cut the sweet potato (with the skin on) in half lengthwise with a sharp knife.

  4. Rub it with butter on the inside and sprinkle with a pinch of salt and cinnamon.

  5. Close the two halves and wrap in foil. Bake until soft.

  6. In the meantime, heat up some oil in the pan and fry the chicken strips for 5 minutes.

  7. Add the garlic, salt and dates and cook for another 10 minutes, stirring regularly.

  8. Add the tomatoes and spinach and cook until the spinach is soft – around 3 minutes.

  9. Top the potatoes with the filling, as well as some cottage cheese and seeds.

  10. Top the potatoes with the filling, as well as some cottage cheese and seeds.T

MYHRU TIPS: Have fun playing around with topping combos: curried mince + banana + rocket + sour cream; stir-fried veggies + curry peanut sauce; smoked salmon/haddock + green apple and onion; roasted grapes + goats cheese; tomato salsa + beans + guacamole; feta + olives + sun-dried tomatoes… Great way for using up your leftovers as well

Cut the onion into thin quarter strips and simmer in water with a dash of maple syrup, until sticky.

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