Seasonal Recipes

Roasted Sweet Potato with Chickpeas, Goats Curd and Herbs

Makes 4 halves

2 big sweet potatoes
3 tbs olive oil
sea salt and freshly ground pepper
100 gm cooked chickpeas
200 gm goat cheese, soft
handful fresh coriander, chopped up
extra olive oil, to serve
lemon (wedges), to serve

Preheat oven to 200 C.
Cut the sweet potatoes in half. Brush all sides (also the skin) with olive oil.
Place the sweet potatoes cut side down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
Take the sweet potatoes out of the oven. Turn them around and use a fork to make little insertions in the soft ‘flesh’. Season with salt and pepper.
Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
Take the sweet potatoes out of the oven, drizzle with some olive oil and lemon juice and add the coriander.