TODAY’S RECIPE: Sweet potatoes with red pepper & halloumi

TASTY supper. SERVES 4

Ingredients

4 medium sweet potatoes 1 tbsp olive oil 8 mint leaves, finely chopped 225g halloumi, cut into 4 slices 4 fat strips of grilled red pepper Butter (optional)

Method

1 lemon, halved Small bunch of parsley, chopped

1 Rub each potato with a little oil and salt, then wrap in a double layer of foil.

2 Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until coated in minty oil. Wrap each slice in a strip of pepper. Cut four lengths of foil 1cm wide and wrap around the middle of each to hold the parcels together.

3 Heat barbecue. When coals glow red, put potatoes on them. Cook for 30 mins, turning halfway. Alternatively, bake in the oven at 200c/180c fan/gas 6 for 50 mins-1 hour.

4 Cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins, then remove. Split the potatoes, add butter if desired then lay a parcel in the centre of each. Add lemon and parsley.