300g sweet potato, peeled / 1tsp smoked paprika / 1tsp ground coriander / 2 garlic cloves, peeled and finely chopped / tsp cayenne pepper / 1 red onion, peeled and finely chopped / 2 egg yolks / Salt and pepper, to taste / 50ml rapeseed oil / 50g baby spinach leaves, washed / 100g tenderstem broccoli, blanched / 100g mozzarella, torn into bite-sized pieces
Heat the rapeseed oil in a large frying pan over a medium heat. Preheat the oven to 180°C/gas mark 4. Cut the sweet potato into noodle-shaped strips using a Julienne peeler or a spiraliser. Add the sweet potato, red onion and garlic to the pan and cook, stirring, until the potato and garlic have softened. Place the sweet potato mixture in a bowl and add the egg yolks, cayenne pepper, ground coriander, smoked paprika, salt and pepper and mix thoroughly.