Stuffed Sweet Potatoes with Feta & Pomegranate.

Prep time: 45 mins | Serves: 4

Ingredients:

• 4 sweet potatoes (1kg total)

• 30g olive oil

• 4g sea salt

• 1g freshly ground black pepper

• 120g feta cheese, crumbled

• 80g pomegranate seeds

• 15g fresh mint, finely chopped

• 20g lemon juice

• 10g honey

• 5g chilli flakes (optional)

Method:

1. Preheat your oven to 200°C.

2. Rub the sweet potatoes with olive oil, salt and pepper. Place on a baking tray.

3. Roast for 35–40 minutes until soft in the centre and caramelised outside.

4. Slice each potato open and gently fluff the inside with a fork.

5. Sprinkle over the feta, pomegranate seeds and mint.

6. Drizzle with lemon juice and honey. Add chilli flakes if you like a little heat.

7. Taste and adjust seasoning if needed — a pinch more salt, lemon or sweetness to suit your palate.

Storage:

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes and top fresh for best texture.