4 x sweet potatoes

50ml olive oil


2 avocados

150g edamame beans

juice and zest 1 lime (or 2 if small)

about 25 mint leaves chopped

100g labneh

4 sliced radish

15g sumac

5g nigella seeds

baby coriander to garnish


1. Rub oil and season the sweet spuds. Roast at 200C for approx. 1hr depending on potato size, until soft, cool slightly

2. Put the avocados, beans etc in a bowl and chop/crush. Season

3. Make a cut about 50-75mm long in the top of the sweet potato, pull it open

4. Sit avocado in side, top with labneh, radish, sumac and garnish with micro herbs