Ingredients

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

Method

Whisk the oil, lemon juice and smoked paprika together and season Parboil the sweet potatoes for 8-10 mins until just tender Drain, pat dry and brush all over with the oil mixture Cook on the barbecue for 8-10 mins, turning occasionally, until nicely charred Alternatively, cook on a griddle pan Meanwhile, mix together the houmous and yogurt in a bowl, then scatter over the lemon zest and parsley Serve the wedges with the dip on the side