On a lightly floured surface, roll the pastry out into a 15x24cm rectangle and allow to rest in the fridge for about 30 minutes.
Cut the sweet potato and pineapple into slices 1cm thick and lay on the other baking tray. Brush with
Once you’ve put the tray of potato and pineapple in the oven, take the pastry out, split it in half horizontally and separate the tops and bottoms. Return them to the oven to dry them out for 5 minutes, then remove and place on a cake rack.
Once the sweet potato is cooked (insert a knife into it to test), remove the tray from the oven.
Heat a heavy-based pan, ideally non-stick, and fry the pineapple in the other tablespoon of oil to colour it on both sides, then place back on the baking tray.
While all of this is cooking in the oven, make the dressing. This is best done with a pestle and mortar, or you can chop everything very finely. Pound the lemon grass, chilli, garlic and ½ teaspoon of salt to a coarse paste. Pound in the coriander, then mix in the tahini, lemon juice and olive oil.
Blanch the beans and keep them hot.
Place a pastry bottom on each of 4 plates, then pile the sweet potato and pineapple on top. Add the beans, then drizzle with the dressing and lastly put a pastry lid in place. Eat while still warm
© 2007 Peter Gordon. All rights reserved.