Crispy Sweet Potatoes with Chickpeas and Tahini Yogurt

• medium sweet potatoes↗4
• olive oil↗4tbsp 4tbsp
• large garlic clove↗1 1

  minced

• banana shallot1 1

  finely sliced

• chickpeas↗

  drained

• young leaf spinach↗75g g
• dill↗

  finely chopped

• lemon↗
• Greek yogurt↗60g g
• tahini↗2tbsp 2tbsp
• pine nuts↗20g g

  toasted

• pomegranate seeds↗50g g

Step-by-step instructions

1. 1

   Wrap each sweet potato in foil and place directly on hot barbecue coals for 35‑45 minutes, depending on size. Insert a skewer into each to check doneness. (Alternatively, preheat the oven to 200 °C/180 °C with convection/gas 6 and lay the foil‑wrapped potatoes on a large tray. Bake for 45 min‑1 hour until the centre is soft. After cooking, finish under a hot grill for 3 minutes until the skin darkens and becomes crispy.)

2. 2

   Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and shallot and sauté for 8‑10 minutes until softened, then add the chickpeas. Warm gently for about 1 minute, then add the spinach and let it wilt. Stir in the dill.

3. 3

   In a small bowl, whisk together lemon juice, zest and the remaining olive oil, then mix this with the chickpea mixture and season. Gently mash the chickpeas with a potato masher until slightly broken down.

4. 4

   In another small bowl, combine the Greek yogurt and tahini, and season with salt to taste.

5. 5

   Cut the sweet potatoes lengthwise. Fill them with the chickpea mixture, drizzle with the tahini yogurt and sprinkle with toasted pine nuts and pomegranate seeds.