Jacket sweet potatoes with watercress, tahini sauce and roasted chickpeas

YOU WILL NEED

4 sweet potatoes 400g tin chickpeas 2 tsp smoked paprika 30ml olive oil Salt and pepper 85g watercress 1 lemon, zest and juice 60g Greek yogurt

2 tbsp tahini 1 pomegranate, seeds

DIRECTIONS

Preheat the oven to 180°C/Gas Mark 4. Wrap each potato in foil and place onto a large baking sheet. Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.

While the potatoes are cooking, drain and rinse the chickpeas. Tip into a baking tray and sprinkle with the smoked paprika and a pinch of salt. Drizzle with olive oil and place into the oven for 8-10 minutes, or until crispy.

Remove from the oven then stir in the watercress and allow to wilt. Whisk together the lemon juice and zest, yogurt, and tahini. Season to taste.

Split the sweet potatoes lengthways then fill with the chickpeas and watercress mixture.

Drizzle over the tahini sauce and sprinkle with pomegranate seeds, to finish.

Recipe and image courtesy of The Watercress Company, watercress.co.uk