Sweet potato with homemade beans and feta

Ingredients

• 4 medium-sized sweet potatoes
• 400g tinned chopped tomatoes
• 400g tinned, cooked haricot beans
• 200g reduced fat feta cheese (vegetarian feta is available)
• 120g rocket
• 1 clove garlic
• 1 tsp paprika
• 1/2 tsp sugar (optional)
• Freshly ground black pepper
• 1/4 tsp salt
• 1 tbsp balsamic vinegar
• Small handful basil leaves, roughly torn
• 2 tsp olive oil
• 1 tbsp lemon juice

Method

1. Preheat the oven to 200°C (fan-assisted).
2. Prick the sweet potatoes all over with a fork, and place on a baking tray in the oven for 45 minutes. Once finished, turn off the oven and leave them inside for a further 15 minutes.
3. While the potatoes are baking, heat one teaspoon of olive oil in a saucepan over a medium heat, then add the garlic and fry for 1-2 minutes until soft.
4. Add the tinned tomatoes, paprika, salt, pepper and sugar (if using) to the pan, and cook for a few minutes before adding the beans.
5. Simmer for around 15 minutes, then add the balsamic vinegar, stir, and take off the heat.
6. Slice the potatoes open in a cross shape and press the sides until the flesh starts to push out. Spoon the baked beans on top, then the crumbled feta.
7. Serve with a drizzle of olive oil and basil on top, and a rocket salad dressed with lemon juice on the side.