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

To assemble

1 can of cooked black bean , 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.

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