Sharon Hearne-Smith’s colourful and child-friendly versions of grown-up food are a sure way to get some extra veg in children’s summer snacks and lunches.
1. Preheat the oven to 220°C/gas mark 7.
2. Peel the potatoes and cut lengthways into wedges. Place on a large baking sheet, drizzle the oil over and season with some salt and pepper. Give them a good toss to evenly coat and arrange in a single layer.
3. Bake in the oven for 35 to 40 minutes, turning occasionally, until golden and tender.
4. Meanwhile, to make the guacamole, mash the avocado flesh in a small bowl with a fork until it’s still fairly chunky. Stir through the cherry tomatoes and lime juice, then season to taste.
5. For the salsa, simply toss the sweetcorn, spring onions, red
pepper, coriander and lime juice together in a bowl and season
to taste. Once the wedges are cooked, arrange them all around the outside of a wide serving bowl. Dollop the guacamole in the centre and spoon the salsa on top. Scatter some fresh coriander leaves over to garnish and serve.
Sprinkle ½ teaspoon of cayenne pepper or 1 teaspoon of finely chopped rosemary over the wedges before baking for some
Aveen Bannon says:
This tasty dish is bursting with nutrition. Sweet potatoes are a popular choice for kids and a great source of both vitamin A
and fibre. Avocados have lots of vitamin E as well as heart-healthy fats. These healthy fats also help the body to absorb
vitamins A and E. A win-win!