Summer Sweet Potato and Corn Salad
Serves: 6
Prep time: 15 minutes
Cook time: 1 hour
2 serves per portion
Recipe courtesy of The Country Kitchens team
Ingredients:
2 tablespoons extra virgin olive oil
1.5kg (~6 cups) gold sweet potato, coarsely chopped into 5cm pieces
2 corn cobs
½ cup reduced fat Greek yoghurt
1 tablespoon lime juice
1 teaspoon chipotle seasoning
1 teaspoon smoked paprika
1 red capsicum, deseeded and diced
1 red onion, thinly sliced
2 spring onions, thinly sliced on the diagonal
Fresh coriander, to garnish
Method:
PREHEAT oven to 200°C/180°C fan forced.
ADD the oil to a large baking dish and preheat for 5 minutes.
ADD the sweet potato and corn cobs.
ROAST, turning halfway through, for about 40 minutes or until the sweet potato is crisp and corn is tender.
MEANWHILE, combine yoghurt, lime juice and seasoning in a bowl and set aside.
TRANSFER the sweet potato to a serving platter.
REMOVE the kernels from the cobs, cutting lengthwise, close to the core.
COMBINE the corn pieces, chopped capsicum, red onion and spring onions to a bowl. Scatter mixture over the sweet potato.
DRIZZLE the yoghurt dressing over the salad and sprinkle with fresh coriander.
OPTIONAL: add salad greens, such as mixed leaves, rocket, baby spinach or crunchy cos lettuce.
What's Great About It:
This colourful salad is the perfect accompaniment to your summer barbeque or festive celebration. Chicken, beef, or your favourite bean mix can be easily added for a source of protein, and to make the salad a complete meal.
