Ingredients
1 sweet potato Pinch celtic salt (or rock salt)
Big handful of spinach leaves
150 grams goats cheese (can be spreadable or block cheese)
2 dessert spoons of Parmesan cheese
1 teaspoons garlic 1 tsp paprika
2 95 gram tins of tuna in spring water (drain well)
Method
Preheat oven to 160 degrees. Cut sweet potato in to circles, lay out on baking paper sprinkle with a pinch of celtic salt. Bake until just tender, so they are still firm. Take out of oven and cool on bench. In food processor place spinach, goats cheese, parmesan cheese, garlic and paprika. Blend until smooth pour into bowl add tuna and combine (if a bit watery put mixture in a strainer and get some of the liquid out). Spoon onto sweet potato and top with parmesan and enjoy.
