Spicy sweet potato with corn, feta and harissa drizzle

Ingredients

• 1/4 jar The Dinner Done One: Roasted Red Pepper Sauce

• 1 sweet potato

• 1 corn

• Ancho chilli flakes

• Dried corriander flakes

• Hot paprika

• Spring onions, sliced

• Vegan 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, corriander 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 red pepper sauce on a plate. Layer with the sweet potato, grilled corn, feta, spring onions and pumpkin seeds. Finish with a drizzle of harissa oil.