Ingredients
2 small sweet potatoes, cut into wedges lengthways
4 jalapeños chillies, halved lengthways and deseeded
1 cob of corn
200g mixed cherry tomatoes, halved (I like a mixture of colours)
1/4 small red onion, thinly sliced
1 avocado, sliced
1/2 cup of basil or mint or coriander leaves (your choice)
1 large lime, juiced
1 tablespoon olive oil
1 teaspoon cumin
1/4 teaspoon chilli flakes
1/4 teaspoon cracked pepper
1/4 teaspoon sea salt
Method
Arrange the sweet potato in a line baking tray, spray with olive oil and sprinkle over cumin, chilli, salt and pepper. Bake in an oven at 200 degrees for 45mins or until crispy, taking care to turn wedges over half way. When almost done add the jalapeños.
Meanwhile, heat a greased grill pan or BBQ and cook corn cob making sure it gets some nice charr. Remove from heat, when cool cut kernels off the cob.
Place tomatoes, herbs, onion, corn and avocado in a bowl and toss lightly to combine. Add in roasted sweet potato and jalapeños, drizzle with oil, pour over lime juice and gently toss.
Season with salt and pepper. Serve immediately.
Serves two as a hearty side dish.
