Arepas with Roasted Sweet Potato, Avocado and Feta (gf) (v)

You can make these quick and tasty arepas any size you want – they’ll work as a snack or main meal. Don’t skimp on squeezing over the lime juice just before serving as it really brings everything together. AREPAS 1 cup yellow or white masarepa (See Cook’s note)

1 teaspoon sea salt 1 cup water neutral oil for cooking TOPPING 2 medium orange kūmara, peeled, cut into 1½cm rounds

olive oil

sea salt and ground pepper 1 large ripe avocado 1 tablespoon lime juice

400-gram tin black beans, rinsed and drained

150 grams firm feta cheese ground chilli for sprinkling 2 limes, halved

EQUIPMENT: Line a baking tray with baking paper.

Preheat the oven to 200°C fan bake.

TOPPING: Place the kūmara on the baking tray, brush both sides with oil and season with salt and pepper. Roast for about 20 minutes, or until tender.

Mash the avocado with the lime juice and season generously.

AREPAS: Stir the masarepa, salt and water together in a bowl to make a smooth, firm dough, adding a little more water if needed.

Divide into 8 pieces and press or roll out to 1cm-thick circles.

Heat 2 teaspoons of oil in a large sauté pan over medium heat. Cook the arepas for about 6 minutes until golden, turning once. Cover to keep warm if cooking in batches.

TO SERVE: Spread the arepas with avocado, top with the kūmara and black beans then crumble over the feta. Add a pinch of sea salt and chilli and squeeze over a generous amount of lime before eating. MAKES 8

COOK’S NOTE: Masarepa, or arepa flour, is a precooked corn meal, not to be confused with masa harina, which is used to make tortillas. It is sold as masarepa or harina precocida. It can be found in specialist food stores and some supermarkets.