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Sweet Potato Wedges & Herby Dip<br />
• 2 sweet potatoes<br />
• Coconut oil<br />
• ½ tsp smoked paprika<br />
• 4 fresh basil leaves, chopped<br />
• 2 tsp chives<br />
• 1 tsp fresh lemon juice<br />
• Natural yoghurt<br />
Preheat oven to 180c/gas mark 6.<br />
Scrub the sweet potatoes and cut into wedges. Boil a saucepan of water<br />
and add the wedges. Let simmer for 3 minutes.<br />
Remove potatoes from pan and pat dry with kitchen roll.<br />
Mix the melted coconut oil and paprika in a bowl, add the wedges and<br />
toss until wedges are coated.<br />
Pop onto baking tray and cook for 30-35 minutes.<br />
To make the herby dip mix the basil, chives, lemon juice and yoghurt<br />
together and serve with wedges.<br />
Crispy Chicken Bites<br />
• 4 chicken breast fillets<br />
• 6 tbsp pesto*<br />
• 300g gluten/wheat free breadcrumbs<br />
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