Ingredients
Serves 4
4 Sweet Potatoes
Avocado Oil
Violife Greek Style Cheese
Baby Rocket Leaves
Pesto
20gm basil leaves
¼ cup macadamia nuts (or cashews/pine-nuts)
3 Tbsp olive oil
Salt/Cracked Pepper
½ tsp Willy’s apple cider vinegar (or lemon juice)
Method
Preheat the oven to 200c. Roast whole sweet potatoes, rubbed in a little avocado oil at 200c for 45mins, or until cooked through.
While these bake make your pesto.
Pesto – Place the basil leaves and the macadamia nuts in a small processor or into a nutri-bullet type machine. Blitz until finely chopped, then add in the oil, salt and pepper and mix until a pesto like consistency.
Cut open the sweet potatoes in the middle, lengthways and fill generously with sliced feta. Top with pesto and some ROCKET leaves, for a a Bonfire Night bang! Enjoy.
