1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato rounds on a baking tray and toss with the oil and some seasoning. Bake in the oven for 30 mins, or until golden and crisp. Set aside to cool.
2. Meanwhile, make the topping. Put the feta in a mixing bowl and mash with a fork until it starts to break down. Add the yogurt and whisk until the mixture is creamy. Add a small squeeze of lemon juice and the chopped thyme, plus some black pepper, and stir to combine.
3. Spread some of the whipped feta mixture onto each cooled round and top with a couple of fig wedges, some pomegranate seeds and extra thyme leaves. Serve 3 rounds per person with a handful of rocket to garnish and a drizzle of balsamic glaze.
