For the salsa cut the chillies into three pieces. Finely dice the clove of garlic. Heat the olive oil in a pan at medium temperature. Fry the chillies for about 3 minutes. Add garlic, almonds and tomato paste and fry for 1 more minute.

Add gooseberries, salt and water and simmer for about 5 minutes. Then add the roasted peppers and agave syrup to a blender and puree until smooth.

Peel the sweet potatoes and cut them into slices about 1 cm thick. If you are using thick, round sweet potatoes, cut the slices in half or third. Fry the sweet potato slices in a pan with a good dash of olive oil and the sprigs of thyme over medium-high heat for about 5 minutes on each side. Season with salt and pepper.

Cut the green part of the spring onion into very fine slices. Warm the tacos briefly. Put 3 slices of sweet potato and a few blobs of salsa on each taco. Crumble the feta over it. Sprinkle with corn kernels, spring onion and a little bit lime juice.