Plate Expectations: Sweet potato and corn salad

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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