Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into 2cm-thick cubes – no need to peel. Toss them into a bowl and dust over 1 tsp ground coriander and a good pinch of salt and pepper. Pour in 2 tbsp oil and toss well to coat the sweet potato. Tip the sweet potato and unpeeled garlic cloves onto a large baking tray pop in the oven for 20 mins.

Trim the dry ends from the cavolo nero leaves and slice the leaves in half lengthways. Pop them in a bowl with 1 tbsp oil and some salt and pepper. Squeeze in the juice from 1 lime. Massage the leaves for 2-3 mins till they start to soften.

Cut the tomatoes in to 6 wedges each. After 20 mins, lift the garlic from the sweet potato tray and onto a chopping board. Add the tomatoes and cavolo nero to the tray in a single layer. If your tray is too small, you can use a couple. Slide the tray or trays back into the oven for 15 mins.

Meanwhile, squash the garlic cloves to squeeze out the flesh. Place in a bowl. Zest in the remaining lime. Finely chop the herbs. Add half to the bowl along with the yogurt and a little salt and pepper.

Remove the sweet potato, tomatoes and cavolo nero from the oven and leave to cool slightly.

Lay the cavolo nero on 2 plates and top with the sweet potatoes. Dollop over the yogurt, scatter over the remaining herbs and sprinkle over the dukkah. Serve with the zested lime to squeeze over for even more zing.