Roast sweet potatoes with zhoug
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 large sweet potatoes
- 2 tsp vegetable oil
- 1 tsp smoked paprika
- 12 cherry tomatoes
- 50g fetacrumbled
ZHOUG
- ½ a small bunch corianderchopped, plus a few leaves to serve
- ½ a small bunch flat-leaf parsleychopped
- 1 green chillichopped
- ½ tsp ground cumin
- 1 tbsp red wine vinegar
- ½ a clove garlicchopped
Nutrition: per serving
- kcal407low
- fat10.1g
- saturates4.2g
- carbs63.4g
- sugars35.3g
- fibre12.6g
- protein9.5g
- salt1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Prick the sweet potatoes all over then put into a mixing bowl with the oil and paprika and toss well. Put onto a baking sheet and bake for 55 minutes-1 hour or until really tender. Add the cherry tomatoes to the tray for the final 10 minutes of cooking.
step 2
Meanwhile, put all of the zhoug ingredients into a small blender with some seasoning and 2-3 tbsp of water, and whizz until smooth and a vibrant green.
step 3
To serve, put the sweet potatoes onto a plate and cut all the way down the length of each, opening them up. Spoon over the tomatoes and any juices, the zhoug, crumble over the feta and finish with some coriander.
