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1. Preheat your oven to 220°C (425°F). Peel and dice the sweet potatoes into 2cm cubes. Toss on a baking sheet with half the olive oil, a pinch of salt, smoked paprika, and a little black pepper until well coated. Spread in a single layer.
2 piece Sweet potato,
1.5 tbsp Olive oil,
1 tsp Smoked paprika,
1 tsp Salt,
0.5 tsp Black pepper
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2. Roast in the preheated oven for 25–28 minutes, flipping once halfway through, until the edges are caramelised and the centres are tender. Remove and set aside.
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3. While the sweet potato roasts, make the feta dip. In a food processor or using a fork and bowl, blend the feta, Greek yogurt, the juice and zest of the lemon, the garlic clove for the dip, and the extra virgin olive oil for the dip. Process until smooth and creamy. Taste and adjust seasoning with salt and pepper. Refrigerate until serving.
150 g Feta cheese,
0.5 cup Greek yogurt (full-fat, strained),
1 piece Lemon,
1 clove Garlic clove (for dip),
1 tbsp Extra virgin olive oil (for dip),
1 tsp Salt,
0.5 tsp Black pepper
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4. Heat the remaining olive oil in a large skillet over medium-high heat. Add the garlic cloves (minced) and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook for 5–6 minutes until browned and no pink remains.
1.5 tbsp Olive oil,
500 g Ground beef (lean),
5 clove Garlic cloves
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5. Add the soy sauce, gochujang, red wine vinegar, dried oregano, and ground cumin to the beef. Stir well and cook for another 2 minutes, letting the liquid reduce and the beef absorb the flavours. Taste and season with salt and black pepper.
1 tbsp Soy sauce,
1 tsp Gochujang,
1 tbsp Red wine vinegar,
1.5 tsp Dried oregano,
1 tsp Ground cumin,
1 tsp Salt,
0.5 tsp Black pepper
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6. Divide the roasted sweet potato and spiced beef among three bowls. Add sliced cucumber alongside. Spoon a generous dollop of the lemony feta dip over each bowl or serve on the side. Finish with fresh parsley and a squeeze of any remaining lemon juice.
1 piece Lemon,
1 piece Cucumber,
0.2 cup Fresh parsley
