Roast jacket potato with grilled vegetables and spiced yoghurt

Preheat the oven to 200°C (180°C fan-forced). Scrub either a 300g potato or a 300g sweet potato and roast for 45–55 minutes or until a skewer is easily inserted in the centre. Transfer to a plate. Score a cross in the top of the potato or cut the sweet potato down the centre, then ease it open for filling.

Stir Mexican spice mix into yoghurt and set aside. Heat a chargrill pan over high heat, add sliced zucchini and sliced eggplants and cook for 3 minutes or until just tender.

Spoon the vegetables onto the potato, then top with cubed avocado and coriander sprigs. Serve with lime wedges and spiced yoghurt.