Simon Rimmer served up tasty charred Sweet Potato on Sunday Brunch.

The igredients are: 3 x sweet potatoes, skin on, 50ml oil, sea salt and black pepper, 2 cloves sliced garlic, 250g cooked barley (cooked in veg stock), 12 sun dried toms in oil, 6 sliced radish, 12 blanched stems of tender stem broccoli, 8 chopped spring onions, handful rocket and 25g pumpkin seeds.

For the dressing: 75ml aged balsamic, 15g Dijon, zest and juice half lemon, 225ml olive oil, Salt & Pepper.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.