Ingredients   

1 large kūmara, washed and chopped into small pieces
1 onion, chopped
2 garlic cloves, minced
2 capsicum, chopped
2 tomatoes, chopped
1 spring onion, thinly sliced
1 cup corn, fresh, frozen or canned
1-2 avocados, sliced
Juice from 1 lime
¼ cup coriander, roughly chopped
1 tablespoon cumin
1 cup shredded cheese
1 tablespoon oil
Salt and pepper to taste
 

To serve (optional)

Greek yoghurt
1 jalapeno, sliced (fresh or preserved)

Method   

Preheat a large skillet over medium heat and add oil. Once the skillet is hot add the kūmara, ½ tablespoon cumin, a little salt and cook for 5 minutes

If you are baking this in an oven, heat oven to 180°C on fan bake. In a roasting dish place kūmara, cover with cumin and a little salt, cook for 5 minutes

Add onion, garlic, capsicum, and cook for another 5 minutes

Add corn, tomatoes, ½ tablespoon cumin and ¼ teaspoon salt and pepper and mix. Cook for 15 minutes or until kūmara is soft

Turn off heat or remove from the oven. Add the spring onion, coriander, avocado, lime juice and sprinkle with cheese. Cover and let stand until the cheese is melted

Serve hot and add Greek yoghurt and jalapeno if desired.