Crispy sweet potatoes with chickpeas & tahini yogurt

Instructions

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1. 1 Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they’re cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
2. 2 Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 8-10 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
3. 3 Whisk together the lemon juice, zest and remaining olive oil in a small bowl and stir into the chickpea mixture, season. Gently mash with a potato masher until the chickpeas are slightly crushed.
4. 4 Mix the Greek yogurt and tahini in another small bowl, and season to taste with salt.
5. 5 Split the potatoes open lengthways. Fill with the bean mixture, spoon over the tahini yogurt and top with the pine nuts and pomegranate seeds.