Preheat oven to 180C.
Mix feta with olive oil, fennel seeds and coriander seeds and allow to marinate.
Place kumara on a baking tray and bake in oven for about 1 hour or until soft and yielding; check by using a skewer.
When kumara are cooked, split them open lengthways with a knife. Drizzle a little olive oil, add freshly ground pepper and fill with the feta. Top with the olives, chilli and coriander.
200 grams Ziria feta cheese
30 millilitres Iliada extra virgin olive oil
1/2 teaspoon Farro whole fennel seeds
1/2 teaspoon Farro coriander seeds
4 medium purple kumara
120 grams Farro kalamata olives pitted and chopped
1 medium chilli sliced
1 bunch Coriander roughly chopped