Sweet potato steak
with yoghurt-pomegranate topping

• 800 g sweet potatoes Wash well, peel or leave if you like the peel left on, cut lengthwise into 1 cm/ 1/2 inch thick slices
• 2 tbsp olive oil
• 3 sprigs thyme, fresh Mix the olive oil and thyme Wash, shake dry, pluck the leaves from the stalks and chop coarsely
• 2 Pomegranates Cut in half crosswise, hold the cut face over a bowl and, using a soup spoon, hit the peel so that the arils are freed. Remove the white ribs and discard

Yoghurt sauce

• 400 g natural greek yoghurt
• 1 lime Wash well, grate the peel finely and press out the juice
• 1 tbsp dijon mustard
• 1 tbsp tomato purée
• 1 tbsp Agave syrup
• 2 knife tips sweet smoked paprika
• 2 pinches chili flakes
• Sea salt and black pepper Freshly ground