Sweet Potato Wedges w/ Almond Chilli Dukkah, Goats Cheese & Herb

Sweet potato is low Gl, full of fibre and its high vitamin A content helps keep your scalp healthy and skin free from breakouts. It pairs beautifully with the creamy goat's cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Cut the sweet potatoes lengthways into approximately 2 cm (¾ in)-thick wedges. Arrange on a large baking tray (baking sheet) and drizzle with oil. Bake for 15-20 minutes, until tender and slightly crisp.

Step 3

Meanwhile to make the dukkah, spread the almonds onto 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 saltand pepper and set aside.

Step 4

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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