Chicken and Bacon Loaded Wedge with Shredded Salad

Steps

1. Cook kumara Preheat oven to 230°C. Cut kumara into wedges. Toss with a drizzle of oil on a lined oven tray. Season and roast for 20-25 minutes, until tender. Turn once during cooking.
2. Prep salad Thinly slice cabbage until you have about 2 cups worth; grate carrot; thinly slice spring onion. Add to a bowl and toss with mayo and a drizzle of vinegar. Season to taste. Omit spring onion for fussier kids and sprinkle over wedges for adults.
3. Cook filling Finely dice red onion and remove corn kernels from cobs. Heat a drizzle of oil in a fry-pan on high heat. Cook onion and mince for about 5 minutes, stirring, until golden. Add chicken and bacon spices and cook, stirring, for about 30 seconds, until fragrant. Add corn and water and bring to a simmer. Cook for about 3 minutes until corn is bright and tender.
4. Grill kumara When kumara is cooked, remove from oven and switch oven to high grill. Top kumara with chicken and bacon filling and sprinkle with cheese. Return tray to oven and grill for 3-5 minutes, until golden. Dice tomato 1cm and sprinkle over cooked wedges.
5. Serve loaded wedges with sour cream and salad.