4 Sweet potatoes (150-200g/5-7oz each)
300g (11oz) feta cheese
2 plump spring onions
2 tablespoons olive oil
2 tablespoons orange juice
Freshly ground black pepper
2 rounded teaspoons caraway seeds (or fennel or cumin could be used instead)
A good handful of fresh parsley, chopped

Method:

Preheat the oven to 180?C/350?F/gas mark 4.

Spear each potato with a metal kebab skewer to speed up the cooking time: the skewer will conduct the heat to the centre of the potato.

Cook the potatoes in the oven for about 40 minutes (depending on their size).

While the potatoes are cooking, chop or crumble the feta cheese into a small bowl. Finely chop the spring onions and toss them in with the feta cheese. Add the olive oil, orange juice and black pepper. Roast the seeds in a small pan over a medium high heat to give a more intense, toasted flavour and stir them in with the feta. Leave to marinate while the potatoes are cooking.

When the sweet potatoes are cooked, remove from the skewer, cut them open and drizzle in a little olive oil. Scatter the feta mix on top, sprinkle with the chopped parsley and serve.

Serving suggestions:
For lunch or dinner. This dish should make a filling lunch or dinner, so serve it with a simple crisp green salad.

For more information on how a nutrition consultation can help you, contact me on lucy@spogsracing.com