Cheesy Tuna Melt Wedges

Ingredients

• 500g sweet potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• 2 x 145g tins tuna, drained
• 325g tin sweetcorn, drained
• 3 spring onions, sliced
• ½ cup lighter cheddar
• 1 lemon, juiced
• 1 butterhead lettuce, shredded
• 1 carrot, scrubbed and peeled into ribbons
• 1 small red onion, finely sliced

Preparation

1. preheat the oven to 200°c. tip the sweet potato into a shallow roasting tin, drizzle over 1 tbsp oil, season and toss to coat. spread out in a single layer and roast for 30-35 mins, turning halfway through, until golden and crisp.
2. mix the tuna, sweetcorn and most of the spring onions in a bowl; season well. arrange the wedges in the centre of the tin and spoon over the tuna mix. scatter over the cheese and bake for a further 6-8 mins until the cheese is golden and bubbling.
3. whisk the remaining 1 tbsp oil, the lemon juice and some seasoning in a bowl. add the lettuce, carrot and red onion, and toss well. scatter the reserved spring onions over the wedges and serve with the salad.