• If you decide to use fenugreek sprouts, you must start four to six days in advance from the day you try this recipe.

Fenugreek sprouts

• Rinse and soak fenugreek in water overnight in a bowl. The next day, drain the water and transfer the seeds into an old jam jar or bowl. Rinse, drain, and repeat this process 2-3 times a day and keep the seeds away from direct sunlight.
• By day two, the sprouts should emerge, and then you can keep the sprouts in indirect sunlight. Continue with rinsing and draining.
• Between days four and six, you should have small sprouted fenugreek seeds ready to use.

Loaded Sweet Potato

• Preheat the oven to 180ºC
• Wash and pat dry the sweet potato and cut it in half lengthwise.
• Score the surface of the sweet potato lengthwise and horizontally for the flavours to penetrate.
• In a bowl, mix pomegranate molasses, olive oil, salt and cumin powder.
• Coat the scored surface of the sweet potato in this marinade.
• Place the marinated halves of the sweet potato on a tray and bake for 25-30 minutes.
• While the potato is roasting, remove the seeds from the pomegranate, ready to use.
• Mix the yoghurt and tahini in a bowl—season with salt.
• Chop herbs and set aside.
• Once the sweet potato has finished baking, spoon on yoghurt-tahini sauce. Add the sprouts, pomegranate seeds and chopped herbs. Serve hot.