Feeds 4 Oven 200 degrees fan / Gas 6
Ingredients:
2 large sweet potatoes
100g feta cheese
Chilli:
1 can mixed beans in water
1 red onion diced
2 garlic cloves sliced
1 heaped tsp cumin powder
1/2 tsp coriander powder
1/2 chilli powder
1 tsp cinnamon
1 tbsp Fresh coriander
Season to taste
Salsa:
1 tin of sweetcorn drained
3-4 tbsp Jalapeños chopped or used a jar
1 avocado diced
Handful fresh coriander chopped
1 large tomatoes diced
1 juice of Lime
Season to taste
Fresh Watercress to serve.
Method:
In a hot oven place the sweet potatoes. Cook for 15 mins at 200, then turn down to 180 and cook for a further 10 mins or so. Meanwhile make the chilli. Take a pan and add a tbsp Olive Oil followed by the onions. Warm through for a few minutes before adding in the spices, garlic and beans. After 1 minute half fill the can with water and pour this in stirring well to combine. Season well and add in the fresh coriander. Reduce until the liquid forms a sauce and set to one side. To make the salsa take a dry frying pan on a medium heat and pour in the drained sweet corn (fresh sweetcorn works best if in the summer months). Allow the heat to char the sweetcorn, just move it around so it doesn’t burn – you want the smokey flavour and browning around the edges. This takes about 5-6mins. Once cooked add this to a bowl with the Jalapeño, avocado, fresh coriander, tomatoes and lime juice. Stir well and season to taste..the salt helps to balance the salsa out.
To serve cut the potatoes in half lengthways onto a plate, dot with the feta… push the cheese into the soft potato; followed by the chilli and then the salsa. Finish off with a spoon of yoghurt or sour cream and a handful of watercress.