Cottage Cheese and Rocket Dip with Sweet Potato Chips

INGREDIENTS

500g sweet potato peeled

1 tbs cumin seeds

250 g cottage cheese

40 g rocket pesto

METHOD

Preheat oven to 200 degrees.

Line 2 baking trays with baking paper.

Slice the sweet potato in thick slices, place in a bowl.

Spray them with oil and then sprinkle with cumin seeds, salt and pepper and mix.

Place in a single layer on the trays.

Bake for 15 min or until golden brown.

While baking mix the cottage cheese and pesto sauce and spoon into serving dish.

Serve with the hot sweet potato chips.