Sweet Potato Fajitas with Roasted Parmesan Corn

When your child-chef wants to treat everyone to an (easy) feast, look no further ! It's relatively simple, but make sure there's help on hand as there is more chopping and different bits going in the oven.

This dish is fresh and great for the summer. The creamy guac and tangy salsa are perfect with the sweet potato and halloumi. The garlicky roasted corn follows my life rule, cover anything with cheese and it'll become next level!

Serves 3 kids (double if the grown ups are getting involved)

INGREDIENTS:

Wrap -

• 1 pepper

• 1 large sweet potato

• ½ block of halloumi, cut into chunks

• 1tbsp paprika

• ½ tbsp oregano

• ½ tbsp cumin

• Tortilla wraps

Corn -

• 3 corn on the cobs

• 2 tbsp butter

• 15g parsley, minced

• 3 cloves garlic

• Parmaesan

Dips -

• Big handful of cherry tomatoes, halved

• Dash of red wine vinegar

• Pinch of sugar

• 1 avocado

• 1 clove of garlic, minced

• Juice of 1 lime

• 15g fresh coriander, minced

• Glug of olive oil

PRE-CHOPPING:

• Dice your pepper, sweet potato and halloumi into chunks

• Half your cherry tomatoes

• Juice the lime

• Mince the coriander and parsley

• Scoop out the flesh of the avocado

KIT LIST:

• Oven

• Tin foil

• Microwave

METHOD:

• Pre-heat your oven to 180C

• Let’s start with the corn, mix together your butter, parsley and garlic in a small mixing bowl then season well with salt & pepper.

• Put the corn cobs on a big piece of tin foil, about 3 times their size. Now slather them with your garlic butter then fold the tin foil all around so they’re wrapped up. Pop in the oven for 30 minutes.

• Next, microwave your sweet potato chunks for 5 minutes

• Next, pop your potato and pepper on a roast tray along and add the paprika, cumin and oregano along with a good pinch of salt. Add a glug of oil and mix everything together so it’s fully coated with the spices. Pop these in the oven for 20 minutes. 5 minutes before they’re done, throw in your hallouimi chunks.

• Whilst everything is roasting, get your dips ready! First up, guacamole. Mash your avocado in a bowl and add half the lime juice, half the coriander, the garlic and a dash of olive oil. Give everything a good mix.

• Next it’s the salsa’s turn! Mix the tomatoes with the rest of the coriander and lime, a pinch of sugar and a dash of red wine vinegar.

• Once everything is out of the oven, it’s time to assemble!

• Pop your corn on a plate and cover with a good sprinkling of parmesan.

• Stuff your fajitas with a your sweet potato, pepper and halloumi mix, then put a big dollop of guacamole and salsa.