I LOVE cheese. I baked the sweet potato in halves as it was so big, this results in a crispy layer of flesh which. I gently lifted up and filled with parsley, chedda and feta cheese. Basically what I had to hand. And popped it back in the oven while I threw together my salad – with sugar snaps mmm-m! Simple as can be! And next to no prep work! All you need is a bit of time while the potato bakes 🙂
This was my dinner last night and my pack lunch today, it’s delicious hot or cold.
Peel and cut a butternut squash into bite size pieces, toss with rose harissa paste and olive oil, or flavourings of your choice. Roast with sliced onion and garlic until soft and caramelised. Serve on top of baby leaves and cucmber with peelings of parmasan and I had some chedda too! Easy, simple, delicious.