150 g sweet potato, sliced into chips ¼ tsp ground cumin ¼ tsp chilli flakes ⅓ tbsp olive oil ½ leek, sliced ½ medium zucchini, sliced into rounds 1 spring onion, sliced 50 g baby spinach 1 tbsp chopped fresh parsley 5 large egg whites 30 g reduced fat feta cheese, crumbled

Preheat oven to 200°C. In a bowl toss together sweet potato chips with the cumin, chilli flakes and half the olive oil. Arrange onto a baking tray in a single layer and bake for 30 minutes. In the meantime, heat the remaining olive oil in a non-stick frying pan and cook the leek until soft. Add the zucchini and spring onion and cook for a further 3-5 minutes. Add the spinach and parsley and remove from the heat. Arrange the cooked vegetables into a baking pan. Pour over the egg whites and gently mix. Add the feta. Bake for 20-30 minutes or until golden brown. Serve with chilli sweet potato chips.