Ingredients

• 1 medium sweet potato (about 350g/12oz)
• washed and dried
• 2 tbsp olive oil
• ½ fennel bulb
• thinly sliced
• ½ red pepper
• cut into 2cm/¾in cubes
• ½ red onion
• cut into wedges
• small handful cherry tomatoes
• 50g/1¾oz bulgur wheat
• 2 sprigs dill
• roughly chopped
• salt and freshly ground black pepper
• 2 tbsp natural yoghurt
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.
• Rub the sweet potato with half a teaspoon of the olive oil and some salt. Pierce the skin several times with a sharp knife
• place directly onto the top shelf of the oven and bake for 1 hour.
• Meanwhile
• place the vegetables in a medium-sized roasting tray
• drizzle with the remaining olive oil and mix well. Season with salt and pepper and roast for 20–25 minutes or until soft and starting to brown at the edges.
• Put the bulgur wheat into a heatproof bowl and pour in just enough boiling water to cover
• wrap the bowl tightly with cling film and leave to stand for 30 minutes.
• Check the potato is cooked through by piercing with a blunt knife. When it is done
• turn the oven off and leave the potato in for 15 minutes while you assemble the topping.
• Fluff up the bulgur wheat with a fork
• then tip it into the tray with the roasted vegetables and mix well to combine. Add the dill and mix again.
• To serve
• break the potato open and fluff up the inside with a fork
• top with the bulgur wheat and vegetable mixture and a dollop of natural yoghurt.