Sweet potato is low GI, full of fibre and its high vitamin A content helps keep your skin healthy and free from breakouts. It pairs beautifully with the creamy goat’s cheese.
- Makes 6
- sweet potatoes, peeled
- extra-virgin olive oil, for drizzling
- 150g marinated goat’s cheese, crumbled
- 1 large handful flat-leaf parsley, coarsely chopped
- 1 large handful mint leaves, coarsely chopped
Almond and chilli dukkah
- 1⁄2 cup (90g) almonds
- 2 teaspoons sesame seeds
- 1 teaspoon chilli flakes
- 1 teaspoon coriander seeds
- 1⁄2 teaspoon cumin seeds
- Himalayan salt and freshly ground black pepper
- Preheat the oven to 200°C. Cut the sweet potatoes lengthways into approximately 2cm-thick wedges. Arrange on a large baking tray and drizzle with oil. Bake for 15-20 minutes, until tender and slightly crisp.
- Meanwhile to make the dukkah, spread the almonds on to a small baking tray and roast in the oven for 5 minutes, or until golden brown. Dry-fry the sesame seeds, chilli flakes, coriander seeds and cumin seeds in a small frying pan over low heat, until the sesame seeds are lightly toasted and spices fragrant.
- Crush the roasted almonds and toasted seeds together, using a small mortar and pestle or spice grinder, until coarsely ground. Season with salt and pepper and set aside. To serve, transfer the roasted sweet potato onto a large serving plate. Crumble over goat’s cheese. Sprinkle with dukkah and scatter with herbs.
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