INGREDIENTS
4
baking sweet potatoes, around 275g-300g each
fine sea salt
2 tsp
harissa paste (we like Belazu Rose Harissa)
1 tbsp
olive oil
1
x 200g pot houmous (we like Sainsbury’s Organic houmous)
125 g
vegetarian feta, crumbled
3 tbsp
seed mix, toasted