Roasted sweet potatoes with hot red Turkish peppers and labneh

Method

1. Preheat the oven to 210ºC. Place the sweet potatoes on a baking tray. Using a small sharp knife, stab each one through the skin a few times, but watch ya fingers. Cover with foil and bake for 30–50 minutes, or until tender. (If you want a little cheat tip – but please don’t tell the Mrs! – first cook the sweet potatoes in the microwave for 12 minutes, then place in the hot oven for 8–10 minutes. I’ve been getting away with cooking all spuds like this for years without the Mrs knowing about it…)
2. Meanwhile, in a small saucepan, bring the lemongrass, vinegar and sugar to the boil, then remove from the heat. Let steep until the sweet potatoes are cooked.
3. Arrange the cooked sweet potatoes on a serving plate and leave to cool a little. Strain the lemongrass-infused vinegar into a bowl, whisk in the grapeseed oil, then add the shallot.
4. Tear open the sweet potatoes and drizzle with a little lemongrass dressing. Top with the red peppers, then spoon the labneh all over. Dress with a little more dressing, then finish with the coriander, dressed in a little more of the dressing. Sprinkle with the dukkah and serve.