Crispy Lamb Stuffed Sweet Potatoes

• 4 medium size sweet potatoes
• 500g organic grass fed lamb mince
• 3 garlic cloves, crushed
• 2 heaped tbsp harissa paste
• 2 tbsp Organised
• Salt & pepper to taste
• For the salad
• 200g cherry tomatoes, cut into quarters
• 1/2 red onion, finely chopped
• 1/2 medium size cucumber, cut into small pieces
• A generous handful of parsley, finely chopped
• A generous handful of fresh mint, finely chopped
• A glug of extra virgin olive oil
• Salt & pepper to taste
• Serve with a dollop of organic Greek yogurt

Method

1. 1

   Using a fork pierce all over the sweet potatoes. Place them on a baking tray and roast them in the oven at 180 degrees Celsius for 40-45 minutes until they are cooked through.

2. 2

   In the meantime make the filling. Add a drizzle of olive oil to a large frying pan on a medium heat. Brown the lamb mince for 5-6 minutes. Avoid overcrowding the pan to get a good sear.

3. 3

   Stir in the garlic and harissa paste and cook for another minute. Add in Organised and mix everything well. Season with salt and pepper.

4. 4

   To make the salad simply mix all the ingredients into a bowl.

5. 5

   Cut in half the sweet potatoes and divide the lamb filling between them. Add the chopped salad on top and serve with a dollop of greek yogurt.