Serves 4

1 large sweet potato

2 ripe avocados

1 tbsp butter

1 pack cherry tomatoes

½ lemon

A bunch of basil, leaves picked and chopped

150g feta cheese

Salt and pepper, to taste

1) Preheat the oven to 180ºC. 2) Cut the sweet potato into thick slices, leaving the skin on. Place on a baking tray and bake for about 20 minutes, until cooked through. 3) Meanwhile, heat the butter in a saucepan and add the cherry tomatoes. Cover and cook on a low heat for around 30 minutes or until the skin starts to peel. 4) Halve and deseed the avocadoes, then scoop the flesh out into a bowl. Add a squeeze of lemon juice, the chopped basil and a pinch of salt and pepper, then mash together. 5) Once cooked, remove the sweet potato from the oven and place the slices on a serving plate. Top each slice with some mashed avocado mix, then add the cooked tomatoes and a generous sprinkling of feta cheese. Finish with another squeeze of lemon juice and a few fresh basil leaves.