1 sweet potato
1 bunch of cherry tomatoes on the vine
Fresh or dried oregano
50g feta cheese
Salsa verde sauce 2 cloves of garlic
1 Handful of flat leaf parsley 1 handful of coriander
3 Tsp of Dijon mustard
250ml olive oil
2 Tbsp sherry vinegar
30g Small capers roughly chopped
Chop all herbs and garlic or place in a blender along with 1tsp of salt until very fine.
Add the capers and mustard and give it a good stir.
Add the vinegar a drizzle at a time until the taste is just to your liking.
Steam sweet potato until tender (30-40 mins)
Once your potatoes have been steaming for 20 minutes, pop your tomatoes onto a baking tray, roughly crumble over feta in largish pieces, drizzle with olive oil and sprinkle on some fresh or dried oregano.
Oven roast at 200 degrees for 15 mins or so until they are nice and soft.
Half the potato lengthways and score the cut side with a criss cross pattern.
Heat a frying pan over medium heat, when hot add a dash of light sesame oil and place the sweet potato cut side down and cook for about 3-4 minutes until the natural sugars start to caramelise and you get some colour on the flesh.
Serve the sweet potato half and oven tomatoes & feta on your plate, drizzled with the fresh salsa verde.
Be careful though as the tomatoes will be hot when they pop in your mouth!