'Live' & herby flatbread with curried sweet potato dip | The Gut Health Doctor

Ingredients

• 285g yoghurt (We use Bio&Me Original Gut Loving Prebiotic Yoghurt)
• 275g wholemeal self-raising flour
• 20g fresh coriander, chopped
• 1 ½ tsp cumin
• flour (a little for rolling)
• 1 (120g) small sweet potato
• 1 (400g) tin of cannellini beans
• ⅓ cup tahini
• ¼ cup lime juice
• 1 garlic clove, finely chopped
• 1 tsp curry powder
• ¼ tsp cayenne pepper
• 2 tbsp extra virgin olive oil (plus extra for serving)
• a pinch of salt & pepper
• a handful of rocket leaves
• 20g toasted coconut flakes
• 40g mixed nuts, crushed