Original recipe of the week: Sweet Potato, Blue Cheese and Nectarine

This easy recipe will see you through al-desko lunch in the summer to an afternoon snack in the winter. Simple, healthy and very tasty, it’s the perfect alternative to a boring January diet-compliant lunch.

Sweet Potato, Blue Cheese and Nectarine

Serves: 1
Prep/cook time: 1 hour

What you will need:

1 large sweet potato
2 ripe nectarines or 1 large ripe mango
Handful of mixed salad leaves of your choice
50g good quality blue cheese (I use Waitrose’s own Colston Bassett blue stilton)
Salt & pepper to taste

What you need to do:

1. Pre-heat the oven to 200°C / 180°C fan oven / gas mark 6.
2. Line an oven tray with baking paper or foil.
3. Scrub the skin of the potatoes clean with a vegetable brush.
4. Pierce the potatoes with a fork in 5-6 places on the top side, place into the hot oven and cook for 45 minutes.
5. Chop your chosen fruit into large chunks and set aside.
6. Wash your salad leaves and also set aside.
7. Once the potato is cooked, take out of the oven, slice in half lengthways and arrange together.
8. Crumble the cheese over the potatoes and set back in the oven until the cheese is part melted (still crumbly, not too runny).
9. Arrange a plate/bowl with salad leaves, take out potato and set on top and add fruit around the side.
10. Season to taste with salt and pepper.

Tara Sura