Main Baked Sweet Potato and Feta

Category:

Lunch Dinner

4 sweet potatoes (150-200g each)

300g feta cheese

2 plump spring onions

2 tablespoons orange juice

Freshly ground black pepper

2 rounded teaspoons caraway seeds (or fennel or cumin could be used instead)

A good handful fresh parsley, chopped

1. Preheat the oven to 180°C

2. Spear each potato with a metal kebab skewer to speed up the cooking time; the skewer will

conduct the heat to the centre of the potato

3. Cook the potatoes in the oven for about 40 minutes (depending on their size)

4. While the potatoes are cooking, chop or crumble the feta cheese into a small bowl.

5. Finely chop the spring onions and toss them in with the feta cheese

6. Add the orange juice and black pepper

7. Roast the seeds in a small pan over a medium high heat to give a more intense toasted

flavour and stir them in with the feta. Leave to marinate while the potatoes are cooking.

8. When the sweet potatoes are cooked, remove them from the skewer, cut them open and

drizzle over a little olive oil

9. Scatter the feta mix on top, sprinkle with the chopped parsley and serve

Serves 4

Serving size 287 vegetarian

Per Serving

Baked Sweet Potato and Feta