Roasted Sweet Potato and Charred Corn Salad

This is a really easy and colourful main meal salad. It also goes well with slices of pan fried halloumi, salmon or griddled steak.

Time: 15 minutes prep time + 30 minutes cook time
Serves: 4 people
  • 400g sweet potato chuncks, drained and dried
  • 1/2 tsp chili flakes
  • 1 tbsp olive oil
  • salt and pepper
  • half a red onion, sliced thinly
  • 2 corn on the cob, outer leaves removed
  • 120g black beans, drained and rinsed
  • 1 avocado, peeled, stoned and sliced
  • 150g mixed salad leaves
  • 100g cherry tomatoes, halved
  • coriander leaves, torn and lime wedges to serve
  • For the dressing; 2 tbsp olive oil, 2 tsp lime juice and 1 tsp agave or honey
  • Preheat the oven to 220C/fan 200C/gas mark 7.
  • Line a baking tray with parchment.
  • Spread the potatoes on the tray.
  • Mix the chilli and olive oil together with some salt and pepper and drizzle over the potatoes.
  • Toss to evenly coat and roast for 25-30 minutes, turning a couple of times, until just beginning to char.
  • Meanwhile, soak the onion in water for 5 minutes to soften.
  • Heat a griddle pan or chargrill and toast the corn for around 10 minutes, turning regularly until softened and beginning to char.
  • Use a knife to slice the corn from the cob and set aside.
  • Arrange the leaves on serving plates, scatter over the beans, avocado and tomatoes.
  • Top with the sweet potato chunks, corn and drained onions.
  • Combine the dressing ingredients and drizzle over the salad before scattering with coriander leaves and serving with lime wedges.