Baked sweet potatoes with feta, black beans & coriander

1. Preheat the oven to 220°C, gas mark 7. Prick the potatoes with a fork, place on a plate and microwave on full power for 10-15 minutes, turning halfway, until tender throughout when pierced with a knife. They may take a few minutes more or less to cook, depending on the power of your microwave.

2. Meanwhile, crumble the feta into a bowl and stir in the black beans, salad onions and ½ the coriander. Add a generous drizzle of olive oil and the juice from 1 lime wedge. Stir well.

3. Once the sweet potatoes are cooked, cut in ½ lengthways and scoop out most of the flesh, leaving a 1cm border. Fold the flesh through the feta and bean mix, season to taste, then spoon the mixture back into the hollowed-out sweet potatoes. Place in a baking dish and drizzle with a little olive oil. Bake for 15 minutes, or until piping hot throughout and golden.

4. Mix 2 tbsp olive oil and coriander together in a mini processor or pestle and mortar. Season. Serve the sweet potatoes with the coriander oil drizzled over the top and lime wedges on the side for squeezing over.