Oven-roasted sweet potatoes with herby tuna

• large sweet potatoes↗2
• olive oil↗½ tbsp tbsp
• tuna↗150g g

  in olive oil, drained

• pesto↗2 tbsp tbsp
• Greek yogurt↗2 tbsp tbsp
• lemon↗1

  juiced and ½ zest

• parsley↗½ small bunch

  finely chopped

• dill↗½ small bunch

  finely chopped, plus extra for serving

• large roasted red pepper1

  finely chopped

• cucumber↗¼

  seedless, diced

• feta↗60g g

  crumbles

• pepper salad

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the grill to high temperature. Prick the potatoes with a fork, then microwave on high power for 10 minutes. Brush with olive oil and season with salt. Transfer to a tray and grill for 5 minutes or until the skin is crispy and charred.

2. 2

   Place the tuna in a mixing bowl and add pesto, yogurt, lemon zest, most of the herbs and the roasted pepper, then gently fold in cucumber, the remaining herbs, feta and lemon juice. Season.

3. 3

   Cut the sweet potatoes in half and fill with the tuna mixture, sprinkle extra dill and serve with salad if desired.