• 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

1. 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.
2. 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.
3. 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.