I love to add a wholegrain carbohydrate to each main meal. Did you know, sweet potatoes are also a rich source of fibre, as well as containing an array of vitamins and minerals, including iron, calcium, selenium, vitamin C and B vitamins. This recipe pairs beautiful with chicken, fish or red meat and a nice green salad or roasted veggies.

Prep time: 5 min

Cook time: 30 min

Serves 4 as a side

Ingredients

2 medium sweet potatoes, skin on

Extra-virgin olive oil, to drizzle

Sea salt and cracked black pepper, to season

150g goat’s cheese, crumbled

1 large handful of fresh mint leaves, roughly chopped

1 large handful of fresh flat-leaf parsley, roughly chopped

Dukkah, generous sprinkle

Method

Pre-heat oven to 200 degrees Celsius.

Cut the sweet potato lengthways into approximately 2cm thick wedges.  Arrange on a large baking tray with baking paper.  Drizzle with olive oil and season with sea salt and cracked black pepper.  Bake for 25-30 minutes, until slightly crisp.

Once the sweet potato is cooked, transfer to a large serving plate and crumble over goat’s cheese. Sprinkle with fresh herbs and dukkah to serve.