Place sweet potato cubes into a pot of salted cold water and bring to the boil. Turn the heat down and simmer for five minutes or until sweet potatoes are cooked but still firm. Drain and keep aside. Place 10 ml olive oil into a pan to heat up. Fry the cumin, garlic, ginger and chilli, and then add the sweet potatoes. Season with salt and freshly ground black pepper and fold in the chopped coriander. Smash the mini cucumbers with the back of a knife until broken up and fold into the yoghurt. Serve with the warm, spiced sweet potatoes and a generous sprinkling of fresh pomegranate seeds.
Recipe by Abigail Donnelly, courtesy of Mediclinic Family. For more healthy recipe ideas, view the magazine here.