Loaded Sweet Potato Fries With Avocado, Black Beans, Salsa Verde and Apetina® White Cheese

  • Cook: 40 min
  • Servings: 2

Ingredients

For sweet potato wedges

  • 600-700 g sweet potato , washed
  • 1 tbsp oil

For salsa verde

  • 10 g fresh coriander
  • 10 g fresh parsley
  • 10 g fresh oregano
  • ½ garlic clove
  • ½ tsp red wine vinegar
  • 1 tbsp olive oil
  • ½ tbsp capers (optional)
  • ¼ tsp sugar
  • 1 tsp lime juice
  • salt and pepper to season

To assemble

  • 1 can of cooked black beans , drained and rinsed
  • 1 avocado , peeled, cored and cut into chunks
  • 1 mild red chilli , thinly sliced (optional)
  • 10 stalks of chives , roughly chopped
  • 150 g Apetina® Original Slice , crumbled into pieces

Preheat your oven to 190℃/ 180℃ fan/ gas mark 5.

Cut the sweet potatoes into wedges and place in a heatproof bowl. Cover and microwave for five minutes, then tip them out onto kitchen paper to release the steam.

After about five minutes, arrange the sweet potatoes on a non-stick baking tray and drizzle with oil. Cook in the oven for 20-25 minutes, or until slightly charred around the edges.

Meanwhile prepare the Salsa Verde. Whiz all of the ingredients in a small food processor until you have a smooth paste. Set aside for later.

Once the potatoes are cooked arrange the black beans and avocado slices over them, then scatter over the chilli slices and chives.

Finally, drizzle over the Salsa Verde and crumbled Apetina® White Cheese Serve immediately.

Dragbutton arrows Created with Sketch. globe-white logo-invertedlogo-new UI Icons UI Icons Campaign Landing Page Clip 2 Created with Sketch. UI Icons