Spicy Sweet Potato with Corn, Feta and Harissa Drizzle

Say hello to your new fave summer dish: spicy sweet potato with charred corn, creamy feta, and our smoky, sweet BBQ sauce that’s basically magic in a bottle. It’s got all the sunshine vibes packed into one bowl. Feeling hungry? Toss in some chickpeas to bulk it up, or serve it as a cheeky side salad next to some grilled chicken for a proper feast. Either way, it’s a total crowd-pleaser.

Ingredients

• 2 tbsp Smoky BBQ Sauce: Chilli Raisin
• 1 sweet potato
• 1 corn on the cob
• Ancho chilli flakes
• Dried coriander flakes
• Hot paprika
• Spring onions, sliced
• Feta, crumbled
• 1/4 C pumpkin seeds
• Olive oil
• Lemon
• Harissa
• *Chickpeas (optional)

Method

1. Slice sweet potato and coat with a generous sprinkle of ancho chilli, coriander and paprika. Toss with oil and season.
2. Roast at 180C for 20 minutes.
3. Heat a dry fry pan and toast pumpkin seeds until just browned.
4. Add a little olive oil to the fry pan and cook the corn until it is charred on all sides. Coat with a little lemon juice and season.
5. Spoon a couple of tablespoons of the bbq sauce on a plate. Layer with the sweet potato, grilled corn, feta, spring onions and pumpkin seeds. Finish with a drizzle of harissa oil.

*To make a more substantial dinner option, toss a can of drained chickpeas in 1tbsp of the BBQ sauce, lemon juice and a drizzle of olive oil. Season and layer onto the plate with the vegetables and feta.