Baked Sweet Potatoes with Feta-Jalapeno Filling, Crispy Chorizo & Watercress Salad


150g FAGE Total

4 medium sweet potatoes, scrubbed & pricked with a fork

2 tbsp sliced red jalapeños, finely chopped

100g reduced-fat feta, crumbled

2 tbsp chopped coriander

100g sliced chorizo

100g watercress

2 oranges, segmented

  1. Heat oven to 200°C / Gas Mark 6. Bake the potatoes on a baking tray for 40-50 minutes until tender.
  2. Meanwhile, in a small bowl, mix together jalapeños, feta, FAGE Total Yoghurt and coriander.
  3. Heat a large non-stick frying pan over a medium-high heat, add chorizo and cook for 1-2 minutes per side until crispy. Transfer to a kitchen-roll lined plate.
  4. Divide watercress and orange segments between 4 plates.
  5. Slice the sweet potatoes open, and fill each with a quarter of the feta filling. Serve with the salad.