Ingredients

sweet potatoes, peeled and cut into 1.5cm thick discs

4 tbsp

olive oil

2 heaped tbsp

ras al hanut spice blend

2 tbsp

pine nuts

good handful

pomegranate seeds

to season

Maldon sea salt & freshly ground black pepper

For the herb oil

1/2 small packet (about 15g)

flat leaf parsley

1/2 small packet (about 15g)

dill

1/2 small packet (about 15g)

fresh coriander

juice of 1/2

lemon

3-4 tbsp or as needed

olive oil

For the tahini yoghurt

6 tbsp

Greek-style yoghurt (not the thick sort) or plant-based yoghurt

4 tbsp

tahini

"Sweet potatoes are wonderfully versatile and their natural sweetness makes them a perfect match for spices and other aromatic flavours. You can rely on the ras el hanout spice blend to do most of the work here – just roast the sweet potatoes, add a simple tahini yogurt and serve with a quick herb oil, pine nuts and pomegranate seeds." Sabrina Ghayour

Many thanks to Sabrina Ghayour for this delicious recipe from her latest cookbook FLAVOUR

Flavour by Sabrina Ghayour is published by Aster (£26).

Photography by Kris Kirkham.

Method

Preheat the oven to 220°C (200°C fan), Gas Mark 7. Line a large baking tray with baking paper.
Place the sweet potato slices on the lined tray. Drizzle the slices with the olive oil, sprinkle over the ras el hanout and add a generous amount of salt, then use your hands to rub the mixture evenly all over them. Spread out in a single layer and roast for 30 minutes or until cooked through.
Meanwhile, for the herb oil, put the herbs, lemon juice, olive oil (enough to enable the mixture to spin) and some salt and pepper into a blender and blitz until smooth.
Mix the yoghurt and tahini together in a small bowl and season well with salt and pepper.
Remove the sweet potatoes from the oven and transfer to a platter. Pour over the tahini yoghurt followed by the herb oil. Scatter with the pine nuts and pomegranate seeds and serve.