Serves 4

4 sweet potatoes

Olive oil

2 ripe avocados

1-2 lemons

1 handful of pumpkin seeds

100g chunky cottage cheese

150 g Cheddar cheese

Preheat the oven to 180ºC.

Drizzle the potatoes with oil, sprinkle with sea salt and black pepper, wrap in foil and bake in the oven for 1 hour to 1 hour 15 minutes, or until tender.

When the potatoes are nearly done, de-stone and roughly chop the avocados and toss with the juice from half a lemon.

Toast the pumpkin seeds in a dry pan for a few minutes until slightly golden.

Top the potatoes with the avocado, chunky cottage cheese, sprinkle over the cheddar cheese and the toasted seeds.

Serve with lime wedges for squeezing