- Wash and dry the sweet potatoes, rub with a little olive oil and season with salt. Put the sweet potatoes onto a baking tray and place in the middle of the oven (180°c fan) for about 50 minutes or until the potato is cooked through.
- While the potatoes are cooking, in a bowl mix the yogurt with the garlic and a pinch of salt. Place in the fridge up till required.
- To assemble remove the sweet potatoes from the oven and place on plates. Cut the potato open and with a fork, mash the inside of the sweet potato a little.
- Divide the flaked salmon between the potatoes and top with the yogurt.
- Drizzle the sweet potatoes a little olive oil and Pomegranate molasses.
- Sprinkle with the chopped coriander, Pomegranate seeds and a pinch of za’atar
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