‘Live’ & herby flatbread with curried sweet potato dip

Method

1. Season the flour and make a small well in the centre. Pour in the yoghurt, then start to bring the flour in from the sides with a wooden spoon or non-stick spatula.
2. Once combined, stir in the fresh coriander and cumin seeds. Then knead with your hands for 5 mins, until a smooth dough is formed.
3. Divide into 6 balls, then on a lightly floured surface roll out into 10-12cm circles, about ¼ - ½ cm thick.
4. Brush a nonstick frying pan with extra virgin olive oil and put over a high heat, then cook the breads for 1-2 mins each side, until golden.
5. To make the sweet potato dip, pierce the potato 3-4 times with a fork. Place the potato on a microwave-safe plate and microwave for 5 minutes. If your potato isn’t tender after 5 minutes, continue microwaving in 30 second increments.
6. Meanwhile, add the cannellini beans, tahini, lime juice, garlic, curry powder, salt, black pepper, and cayenne in a food processor and blend until smooth. When the potato is cooked, add to the processor too and mix until smooth again. Slowly add the extra virgin olive oil while the processor is still running, and continue to blend for another 2 minutes.
7. Top the dip with coconut flakes, crushed mixed nuts and a final drizzle of extra virgin olive oil. Serve with the flatbreads and a handful of rocket leaves.