Loaded Spiced Wedges

3 desiree potato

3 tsp creole spice blend *

1 corn cob, peeled and washed

1 red onion, thinly sliced

1 tbs balsamic vinegar

2 tsp water

1 1/2 tsp light brown sugar

1 tomato

1/2 bunch coriander, washed

1 lime

50g grated cheddar cheese

1 avocado

100g greek yoghurt, unsweetened

preheat the oven to 220 degrees celsius.

cut the potato (unpeeled) into 1 cm wedges.

Place wedges in a large bowl and pour oil into the bowl. Coat the potatoes with oil by tossing,

Sprinkle the spice blend over the oil and again toss to combine.

place wedges on an oven tray lined with baking paper.

place whole corn cob on the same oven tray, drizzle with olive oil, season with salt and pepper.

roast until the potatoes are nearly tender and the corn is bright yellow, about 20 - 25 minutes. If you aren’t adding the cheese, bake the potatoes and corn for another 5-10 minutes.

while the potatoes and corn are roasting, heat a drizzle of olive oil in a medium frying pan over a medium heat.

add the onion, stirring regularly, until softened, 5-6 minutes.

add the balsamic vinegar, water and brown sugar, stir to combine.

cook until dark and sticky, 3-5 minutes (make sure you don’t overcook), set aside.

finely chop the tomato, roughly chop the coriander, slice the lime into wedges.

when the corn is done, transfer to a place and set aside.

sprinkle cheddar cheese over the potatoes and bake until the potatoes are tender and the cheese is melted, 5 minutes.

while the cheese is melting, halve the avocado and scoop out the flesh using a spoon.

in a medium bowl, mash the avocado with a squeeze of lime juice and a drizzle of olive oil until smooth.

when the con is cool enough to handle, slice the kernels from the cob.

divide the cheesy wedges between plates and top with onion, mashed avocado and greek yoghurt.

sprinkle with the corn kernels, tomato and coriander.

serve with the remaining lime wedges.

this works without the cheese.

this works with sour cream in addition to or instead of yoghurt.

* creole spice blend - 2 tbs garlic powder, 2 tbs dried oregano, 2 tbs dried basil, 1 tbs dried thyme, 1 tbs ground black pepper, 1 tbs white pepper, 1 tbs cayenne pepper (can be reduced for children), 5 tbs sweet paprika, 3 tbs table salt. mix well to combine.