A small pinch each of cracked black pepper & sea salt
Watercress, lemon wedges, cracked black pepper and sea salt.
Preheat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to your own oven.
Wash and dry the sweet potatoes, pierce a couple of times with a fork, rub the oil onto the potatoes and place on baking tray. Bake for about 45 - 50 minutes or until cooked through. Test with a sharp knife, the knife should come clean out.
While the potatoes are cooking make the yogurt sauce. Add the thyme leaves and half a teaspoon of olive oil to a mortar and using the pestle bruise the leaves. In another small serving bowl add the yogurt, garlic, thyme and lemon zest, mix well and leave in the fridge until you are ready to serve.
To make the za'atar chickpeas, place the dry chickpeas in a bowl with half a tablespoon of olive oil and the za'atar mix well then transfer to a baking tray. Bake in the oven for 10 minutes, I do this towards the end of cooking the sweet potatoes.
When the sweet potatoes are done, remove them from the oven, using a sharp knife cut the potatoes open, fluff up the flesh of the potatoes with a fork.
Add the chickpeas and crumble in the goat's cheese, return the sweet potatoes to the oven for another 7-8 minutes until the cheese melts.
Serve the baked potatoes with the chopped spring onions, some watercress, lemon wedges and a good dollop of the thyme and lemon yogurt