Preheat your oven to 190℃/ 180℃ fan/ gas mark 5.
Cut the sweet potatoes into wedges and place in a heatproof bowl. Cover and microwave for five minutes, then tip them out onto kitchen paper to release the steam.
After about five minutes, arrange the sweet potatoes on a non-stick baking tray and drizzle with oil. Cook in the oven for 20-25 minutes, or until slightly charred around the edges.
Meanwhile prepare the Salsa Verde. Whiz all of the ingredients in a small food processor until you have a smooth paste. Set aside for later.
Once the potatoes are cooked arrange the black beans and avocado slices over them, then scatter over the chilli slices and chives.
Finally, drizzle over the Salsa Verde and crumbled Apetina® White Cheese Serve immediately.
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