Preheat the oven to 200 °C.
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.
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.
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.
Cut the sourdough bread into croutons and brown them in the oven with olive oil and sea salt at 170 °C.
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.