Simple to prepare, packed full of taste, and very easy on the wallet. This is a perfect midweek dinner. I love a jacket potato, but I find that your 'standard' potato can leave you feeling heavy and sluggish. Sweet potato is a lighter, healthier alternative that can be 'jazzed' up with the addition of some harissa and feta. Lovely paired with creamy avocado, a large green salad and a sprinkle of pomegranate seeds.
Serves 2 - 3 people
Ingredients
3 large sweet potatoes
1 tablespoon olive oil
1 teaspoon sea salt
For the filling....
7 spring onions, finely sliced
1 garlic clove, peeled and crushed
1 tablespoon olive oil
400g tin of chickpeas, drained
1 heaped teaspoon of harissa
100g spinach leaves
1/2 teaspoon chipotle chilli flakes
Zest of 1/2 lemon
Squeeze of lemon juice
1/2 tespoon of sea salt
Black pepper
80g feta cheese, crumbled
40g cheddar cheese, grated
For the topping...
40g feta, crumbled
1 red chilli, finely sliced
1 avocado, halved and sliced
Seeds from 1/2 pomegranate (optional)
Directions
Preheat the oven to 220 degrees C.
Place the sweet potatoes in a baking tray.
Pierce the potatoes with a knife and then drizzle over the olive oil and sprinkle the salt.
Rub the potatoes in the salt and oil and then place the tray in the oven for 45 minutes.
Meanwhile, make the filling.
Heat the olive oil in a large pan.
Add the spring onions and fry over a medium heat for 3 minutes.
Add the crushed garlic and fry for a further 30 seconds, stirring continuously.
Add the drained chickpeas and harissa and fry for another minute.
Place the spinach, lemon zest, squeeze of lemon and chipotle flakes into the pan along with a good crack of black pepper and the sea salt.
Cook until the spinach wilts, approximately 1-2 minutes.
Set aside to cool slightly.
When the potatoes are cooked, remove from the oven and carefully slice in half.
Scoop the contents of the potatoes into a large bowl, taking care to keep the skins intact.
Add the chickpea and spinach mix to the bowl, along with the crumbled feta.
Mix well, don't worry if it gets a little crushed.
Fill each of the potato skins with the filling and arrange on the baking tray.
Sprinkle over the cheddar.
Return to the oven for 5-10 minutes, until the cheddar browns and bubbles.
Remove from the oven and transfer to a serving plate.
Sprinkle over the chilli, pomegranate seeds and the remaining feta.
Serve with some sliced avocado and a fresh green salad.