Plate Expectations: Sweet potato and corn salad
This makes a fantastic light lunch or serve as a great side salad when you are having friends over. It’s perfect with anything!
Preparation Time: 25 minutes Cooking Time: 30 minutes
Serves: 4 people
Ingredients
2 whole sweet corn cobs – husks removed
1 small red onion – thinly sliced into rings
3 limes – zest and juice
600g small sweet potatoes –scrubbed and quartered lengthways
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
100ml coconut milk/ cream
3 tablespoons fresh coriander
1-2 red chilies – deseeded and finely chopped – optional
1 baby gem lettuce – cut into large pieces
Method
Cook the corn in boiling water for about 5 minutes. Drain.
Preheat the grill / griddle pan on medium heat and cook the corn until it is slightly golden. Set aside to cool.
Remove kernels from the cob.
Combine the onion and 2 tablespoons lime juice in a bowl. Set aside to slightly pickle. This turns the onion into a beautiful vibrant pink colour!
Either steam the sweet potatoes with 2 tablespoons lime juice on 100* for 5 minutes or cook on the hob for 5 minutes with 100ml water. Sweet potatoes need to be just soft.
Transfer to an oven tray, drizzle with oil and grill for about 5 minutes or until slightly charred.
Place the coconut cream/ milk, lime zest, coriander, and remaining juice in a bowl. Season well and stir to combine.
Combine the potato, corn, baby gem pieces and drained onion onto plates. Drizzle with coconut dressing.
Garnish: Sprinkle with chilli, if using.
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