1
Preheat the oven to 200 °C.
2
Wrap the sweet potatoes in aluminium foil and bake them in the oven for 50 min. Let them cool them, then loosen the inside of the potato.
3
Roast the corn cobs, still in their husks, covered, in the oven for about 30 minutes until tender on the thick bottom of a pan. Turn the cobs occasionally.
4
Let the corn cobs cool, then cut the corn kernels off the cobs. In a large pan with a lid, prepare a sweet-sour “sauce” from the vinegar, sugar and a splash of water. Sauté the carrots in this until tender.
5
Cut the sourdough bread into croutons and brown them in the oven with olive oil and sea salt at 170 °C.
6
Arrange all these ingredients on a platter and garnish with rocket and East Indian cherry leaves. Drizzle the sweet and sour “sauce”, olive oil, salt and pepper on top.
