Garlicky Spinach-Stuffed Sweet Potatoes

Heat the oven to 200°C.

Thoroughly wash the sweet potatoes, prick with a fork and rub with 1 tbsp of olive oil. Season with salt and pepper, then add to a baking tray before baking for 30-45 mins.

Make the sesame yoghurt. Toast the sesame seeds in a pan on minimum heat, until golden. Reserve around 2 tbsp for garnish and add the remaining seeds to a mini food processor and pulse until sandy, then add 3 tbsp of olive oil. Keep mixing until smooth then tip into a bowl, stirring through the yoghurt. Season with salt, pepper and the juice of 1 lime. Gradually add in small splashes of water, mixing between each addition to take it to a drizzle-able consistency.

Finely slice the cabbage, spring onions and green beans then add to a bowl. Roughly chop most of the coriander (saving some leaves whole for garnish) and tip into the bowl. Squeeze in the juice of the remaining 2 limes and season to taste.

Roughly chop the garlic. Heat 1 tbsp of olive oil in a large frying pan over a medium heat, once hot, fry the garlic for 2-3 mins until softened but not taking on any colour. Add the spinach and stir until wilted and darkened in colour, season well.

When the potatoes are cooked, halve lengthways, season with a little salt and give them a splash of olive oil. Fill with the spinach mixture, drizzle with the tahini yoghurt and scatter with the reserved coriander leaves and sesame seeds. Serve alongside the hispi slaw.