cheesy tuna melt wedges

Serves: 4

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

Method:
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.
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.
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.