BAKED SWEET POTATOES WITH CHILLI SALSA

Preheat the barbecue. Cut the potatoes all over with a fork and wrap in foil. Cook over medium-hot coals for 40-50 minutes, or until tender when pierced with a skewer.

Meanwhile, mix the salsa ingredients in a serving dish.
Leave to stand at room temperature to let the flavours develop.
Unwrap the potatoes and slice in half. Fork out the flesh and mix in the butter and most of the coriander. Sprinkle with the cheese and the remaining coriander. Season to taste with salt and pepper. Serve immediately with the salsa.

SERVES 4

4 sweet potatoes, about 350 g/
12 oz each
large knob of butter
2 tbsp chopped the fresh coriander
100 g/31/2 oz feta cheese,
crumbled
salt and pepper

salsa

3 tomatoes, deseeded and finely
diced
1 small red onion, finely diced
1/2 —1 small fresh green chilli,
deseeded and finely diced
3 tbsp chopped the fresh coriander
juice of 1 lime
salt