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.
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1 sweet potato
Pinch celtic salt (or rock salt)
Big handful of spinach leaves
150g goats cheese
(can be spreadable or block cheese)
2 dsps of Parmesan cheese
1 tsp garlic
1 tsp paprika
2 95g tins of tuna in spring water