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Roast sweet potatoes with pickled onions, coriander and goat’s cheese

Ottolenghi
  • minutes
  • Serves

INGREDIENTS

20 g

Coriander, leaves

1/2

Red onion, small

5

Sweet potatoes

1/2 tsp

Allspice, ground

2 1/2 tsp

Caster sugar

1

Salt and black pepper

90 milliliters

Olive oil

3 tbsp

White-wine vinegar

40 g

Almonds, roasted salted

80 g

Rindless goat's cheese, soft mild