This was one of the first dishes we came up with eight years ago. It’s great if you grow your own tomatoes as you can use up all the ugly, funny shaped ones in this recipe. If you can’t get this wonderful goats cheese made by Siobhan then use a French chevre.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Wheat Free, Gluten Free, Vegetarian
- 2 medium sweet potatoes
- 4 tablespoons natural yoghurt
- small handful fresh basil, finely chopped
- 2 plum tomatoes, quartered
- 2 garlic cloves, peeled and finely sliced
- 2 red peppers, halved and deseeded
- 240g St. Tola goat’s cheese, cut into 4 round slices
- 100g sugar snap peas
- 500g baby spinach leaves, washed
- Roast the sweet potatoes in the oven for 25-30 minutes until soft in the middle. Remove from the oven and when cool enough to handle, cut in half. Scoop out some of the flesh, leaving enough flesh so that the potatoes still hold their shape. Mash the flesh in a bowl and stir in the yoghurt and basil. Spoon the mixture back into the potato skins.
- Place the tomatoes in a bowl and toss in the garlic. Then place the peppers (cut side down) and tomatoes on a non-stick baking sheet and roast in the oven. Roast in the oven for 10 minutes.
- Remove the peppers and tomatoes from the oven. Fill the pepper halves with the roasted garlic tomatoes and top with the goats cheese. Return the stuffed peppers and sweet potatoes to the oven and cook for 10 minutes until the goat’s cheese begins to melt.
- Steam the sugar snaps for 3-4 minutes until just cooked. Heat a large frying pan or wok over a high heat. Add the spinach and cook over a high heat, stirring for 2 minutes until the spinach is wilted.
Arrange the spinach and sugar snaps on four serving plates. Top with a pepper half and stuffed sweet potato on each plate.
Wear clean rubber gloves to handle the hot potato and scoop out the flesh, it’ll stop your hands getting scalded!
Photo Credit: The Balance Diet, by Jennifer Irvine. Published by the Orion Group, available on Amazon.