Preheat the oven to 180C. Tip the sweet potato wedges into a roasting tin and toss generously with olive oil and salt. Roast for 20-25 minutes until tender and slightly caramelised.

Meanwhile, make the chive yoghurt by adding all of the ingredients to a blender with a pinch of salt and blitz to a smooth consistency. Stir through a small squeeze of lime juice (about ¼) keeping eye not to add too much as you don’t want it to loosen the yoghurt. Set aside in the fridge.

If you have a griddle pan, you can use this step to char the sweet potatoes to reach that extra depth of flavour. Grill the sweet potatoes for 2-3 minutes each side until dark grill marks show.

But feel free to skip this step if you’re short of time - it will still be delicious!

For the crunchy seed topper, heat the olive oil in a pan over a medium-high heat. Add the sunflower seeds, chilli flakes and paprika and fry for 1-2 minutes until everything is sizzling.

To plate, spoon the yoghurt onto the base of a large serving plate. Top with the sweet potato and tumble over the black beans. Scatter over the toasted seeds in their oil. Sprinkle some remaining fresh chives and lime wedges, to serve.