Instructions

1. 1

   Preheat the oven to 200°C (400°F/Gas 6). Put the sweet potato in a bowl. Add the 2 tablespoons of olive oil, and season with salt and black pepper. Toss until the sweet potato is well coated. Transfer to a baking tray, and roast for about 25 minutes until golden brown and tender when pierced with a wooden skewer. Set aside to cool.

   
   

2. 2

   Trim both ends off the courgette, then shave into thin slices. Put in a bowl with the lemon juice, and season with salt and black pepper. Toss gently to coat thoroughly.

   
   

3. 3

   Put the mascarpone in a separate bowl, add the chopped chives, and stir through.

   
   

4. 4

   To serve, put a disc of sweet potato in the centre of each of 4 serving plates. Divide the courgette evenly among each serving, and use to top the sweet potato discs. Place another disc on top, then spoon over the chive mascarpone. Arrange 2 stalks of the extra chives on top of each serving, and drizzle with a little olive oil. Serve immediately.