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