Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes
  • 4 tbsp olive oil
  • 1 large garlic clove , crushed
  • 1 banana shallot , finely chopped
  • 400g can chickpeas , drained
  • 75g baby leaf spinach
  • small bunch dill , finely chopped
  • zest and juice 1 lemon
  • 60g Greek yogurt
  • 2 tbsp tahini
  • 20g pine nuts , toasted
  • 110g pomegranate seeds

Instruction

  • Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they’re cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
  • Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
  • Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
  • Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.