Ingredients

2 tbsp Coop olive oil
Zest and juice of 1 lemon
½ tsp smoked paprika
2 large sweet potatoes (750g), cut into wedges
100g Coop extra virgin olive oil houmous
100g Coop 0% fat Greek style natural yogurt
Handful flat leaf parsley, roughly chopped;

Method

1. Whisk the oil, lemon juice and smoked paprika together and season.

2. Parboil the sweet potatoes for 8-10 mins until just tender.

3. Drain, pat dry and brush all over with the oil mixture.

4. Cook on the barbecue for 8-10 mins, turning occasionally, until nicely charred. Alternatively, cook on a griddle pan.

5. Meanwhile, mix together the houmous and yogurt in a bowl, then scatter over the lemon zest and parsley.

6. Serve the wedges with the dip on the side.