4 |
golden-skin sweet potatoes, scrubbed, about 300-400 g |
1 |
lemongrass stem, chopped, white part only |
150ml |
rice wine vinegar |
50g |
caster sugar |
200ml |
grapeseed or canola oil |
2 |
french shallots, finely diced |
120g |
hot turkish red peppers or piquillo peppers, drained and sliced, (see glossary) |
150g |
labneh, (see glossary) |
1 handful |
coriander, leaves picked, washed and chopped |
2 tablespoons |
Dukkah |