2 sweet potatoes (approx. 600 g)
100 g of feta cheese
1 pot of basil
1 small clove of garlic
20 g of grated Parmesan cheese
2 tablespoons of cashew or pine nuts
3-4 tablespoons of olive oil
Wash, dry the sweet potatoes and cut each into three slices. Sprinkle with salt and pepper and drizzle with olive oil. Line a flat tray with baking paper. Place the sweet potato slices on the baking tray and put in the preheated oven. Bake for about 25 minutes at 200°C. Then add the chicken tenderloin to the sweet potatoes and bake them together for about 15 minutes.
Meanwhile, prepare the pesto. Remove the basil leaves from the twigs and put them in a blender (leave a few for decoration), add the peeled garlic, nuts and olive oil. Mix everything together until smooth. Finally, add the grated cheese and mix. Season to taste with lemon juice.
Brush the baked sweet potato slices with pesto and sprinkle with crushed cheese. Distribute the hot tenderloin on plates. Add two sweet potato slices to each serving. Garnish with pomegranate seeds and fresh basil.