Hasselback root vegetables on ricotta

Ingredients:

• 8-10 small-medium beetroots, peeled 
• 6-8 small sweet potatoes 
• Salt and milled pepper 
• Olive oil, for roasting and dressing 
• 1½ tubs (375g) PnP ricotta cheese 
• ½ cup (125g) PnP double cream plain yoghurt 
• ½ punnet (10g) each fresh mint and dill, torn + extra for serving 
• Juice (60ml) and grated peel of 1 lemon 
• Toasted pumpkin seeds

Method:

1. Preheat oven to 220°C. 
2. Cut beetroot and sweet potato hasselback style, take care not to cut all the way through. 
3. Place on a baking tray, season well and drizzle with oil. 
4. Roast for 50-60 minutes until tender in the centre and crispy on the outside. 
5. Blitz ricotta and yoghurt together, add herbs and lemon, and season. 
6. Spread ricotta mixture on a platter and top with roasted veg. 
7. Sprinkle with toasted seeds and extra herbs, and drizzle with olive oil.