Tuna and sweet potato rosti with warm greens

1
Set a large frying pan with the olive oil over a medium heat. Cook the onion for 7-8 minutes or until softened. Tip into a bowl with the sweet potato and egg. Carefully fold in the tuna and corn then season.
2
Return the pan to a medium-high heat and add 1 tbsp olive oil. Carefully add the rosti mixture to the pan and use a spatula to spread out in an even layer. Fry the rosti for 5-6 minutes on each side until crisp and golden. Cover with foil while you cook the greens.
3
Bring a pan of water to the boil. Blanch the kale and broccoli for 3-4 minutes, or until they are cooked but are still bright-green and have a little bite. Drain then toss with the vinaigrette.
4
Serve the rosti with the greens and eggs, if you like. We like ours with poached eggs and drizzled with pesto for kids and hot sauce for grown ups.

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