Ingredients (serves 1)

1 large soft boiled egg, (I boiled mine for 6 minutes then placed it straight into a bowl of ice cold water)

1 sweet potato 

Herb Yoghurt 

2 tbsp greek yoghurt 

2 tsp chopped dill 

1 tsp fresh mint, chopped (can also use dried mint)

2 tsp capers, chopped 

1 tsp olive oil 

2 tsp lemon juice, zest of just under half a lemon

Pinch of salt and pepper

Tea

5 mint leaves

Generous squeeze of lemon juice

3-4 thin slices of ginger 

Serve with your choice of greens & chilli oil 

Method

1. Set your oven to 190C. Wash and dry the sweet potato, place on a baking tray, drizzle with a little olive oil and add a pinch of salt. Roast for about an hour (depends on size of potato). It’s ready when a sharp knife can slide right though the centre. 

2. Make your herb yoghurt by combining all the ingredients in a small bowl. Set aside. 

3. Remove the potato from the oven, turn off the oven and let the potato cool down whilst you assemble your tea. In a teapot with a strainer, add the mint and ginger. Pour boiling water over the herbs then add a good squeeze of lemon. Let it infuse whilst you assemble your plate. 

4. Slice across the top of the potato in the shape of a cross, then press down slightly with a fork to make a bed for the yoghurt. Dollop the yoghurt over the potato, add the egg and finish with a drizzle of chilli oil. Enjoy!