Simon Rimmer served up a tasty sweet potato with avocado and edamame on Sunday Brunch.

The ingredients are: 4 x sweet potatoes, 50ml olive oil, s&p, 2 avocados, 150g edamame beans, juice and zest 1 lime (or 2 if small), about 25 mint leaves chopped, 100g labneh, 4 sliced radish, 15g sumac, 5g nigella seeds and baby coriander to garnish.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.