Dr Rupy served up a tasty feel fuller for longer halloumi feast with sweet potato and sweet corn on this morning.

The ingredients are: 200g sweet potato, cut into 2cm cubes, 2 tbsp olive oil, 250g halloumi, cut into 4cm cubes, 1 tbsp fajita seasoning and 200g sweetcorn, fresh or defrosted from frozen (about 2 fresh cobs).

For the spicy mayonnaise: 2 tbsp mayonnaise and 1 tsp sweet paprika.

To Serve: 1 x 400g can pinto beans, drained and rinsed, 100g roasted red peppers, from a jar, roughly chopped (plus 1 tbsp of the juice, for the spicy mayonnaise) and 10g dill, stalks removed, finely chopped.

See recipes by Dr Rupy in his book titled: Dr Rupy Cooks available from Amazon now.