Sweet jacket potatoes with yoghurt, pomegranate, and toasted walnuts

Method

1. Thoroughly wash and dry the sweet potatoes. Brush the skins with the oil, then cook together in an 850W microwave for 8–9 minutes, until a knife can pierce through the filling effortlessly.
2. While the sweet potatoes are cooking, add the walnuts to a dry pan and toast over a high heat for 2–3 minutes, then set aside.
3. Slice the pomegranate and gently remove the seeds.
4. Remove the cooked sweet potatoes from the microwave and carefully slice them down the centre. Generously spoon in the yoghurt and scatter over the toasted walnuts, pomegranate, and parsley. Season with sea salt.