Whipped Feta Baked Potato

Preheat a fan oven to 400°F. Prick the sweet potatoes with a fork, rub them lightly with olive oil and a pinch of salt, and bake for about 40 minutes, or until the flesh is tender when pierced.

While the potatoes are baking, toss the drained chickpeas with a drizzle of olive oil, cumin seeds, ground coriander, smoked paprika, a pinch of chilli flakes, and season with salt and pepper. Spread the chickpeas in a single layer on a baking tray and roast at 400°F for 25 minutes, shaking the tray once halfway through, until they are crisp and rattle.

To make the whipped feta, place the feta cheese and Greek yoghurt in a blender or food processor and blend until completely smooth. Transfer to a bowl and keep chilled until needed.

For the green tahini sauce, combine tahini, the garlic clove (minced), the coriander stalks and leaves, and a splash (2 tbsp) of water in a small bowl. Stir until the mixture loosens to a pourable consistency; set aside.

When the sweet potatoes are done, split them open and fluff the interior with a fork. Spoon the chilled whipped feta into each potato, scatter the roasted chickpeas over the top, drizzle with the green tahini sauce, and finish with sliced spring onions.