This recipe is great for a weeknight wonder – the potato can bake in the oven whilst you sort yourself out, the beetroot feta mix takes seconds to make and can go straight on top.
- 1 medium-sized sweet potato (or two smaller ones)
- 2 cooked beetroots
- 1/2 tbsp tahini
- 50g feta
- 1 tbsp lemon juice
- 1 clove of garlic
- Salt and pepper
Start by baking your sweet potato in a 180ºC oven, it will take 35-45 minutes, depending on the size of your sweet potato. Poke a hole in the top to let the steam out.
Make the topping by putting the beetroot, garlic, tahini, lemon juice and some salt and pepper into your blender and pulse until almost smooth. Crumble in most of your feta – leave some aside to garnish – and then pulse until smooth. This should take about two minutes.
Take your potato from the oven – if it is cooked a knife will go in easily and pull out cleanly.
Once it is cooked, slice it in half and spoon the beetroot mixture into the centre. Crumble a bit more feta over the top and then serve.