Sweet Potato and Feta Bites with Sesame Crust, Lemon Yogurt and Warm Cherry Tomato Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and roast for 20 minutes or until very tender.

2. 2

   While the sweet potato roasts, make the sauce by mixing the Greek yogurt, lemon zest, 1 tablespoon lemon juice, half of the chives, a pinch of salt, and a pinch of pepper in a bowl. Chill until needed.

3. 3

   Transfer the roasted sweet potato to a large bowl and mash well with a fork. Add the crumbled feta, chickpea flour, egg, parsley, grated garlic, smoked paprika, the remaining chives, and mix until you have a thick, shapeable mixture.

4. 4

   With lightly damp hands, form 12 oval or round bites. Coat each one in sesame seeds on all sides and place them on a lightly greased parchment-lined tray.

5. 5

   Bake the bites at 220 °C / 425 °F for 12 minutes. Carefully turn them over, lightly drizzle or brush with some of the remaining oil, and bake 8 minutes more, until golden and firm.

6. 6

   While they bake, heat a skillet over medium heat. Add the remaining olive oil and the sliced garlic. Cook for 30 seconds, add the cherry tomatoes, the remaining tablespoon of lemon juice, a pinch of salt, and pepper, and sauté for 4 to 5 minutes until the tomatoes are warm, glossy, and just beginning to burst.

7. 7

   Serve 3 bites per portion with a spoonful or base of lemon yogurt. Top or accompany with the warm cherry tomato salad and finish with any remaining herbs if desired.