Black bean, corn and roasted sweet potato salad with lime

Ingredients

For 1 serving

• Sweet potatoes200 g
• Cooked black beans130 g
• Canned sweetcorn50 g
• Avocado40 g
• Red onion20 g
• Romaine lettuce50 g
• Lime1
• Paprika1 teaspoon
• Extra virgin olive oil8 g
• Cilantro4 g
• Saltto taste

In season: September – November

Method

1. Preheat the oven to 210 °C (conventional). Peel the sweet potatoes, cut them into roughly 2 cm cubes and toss them on a lined tray with half the oil, the paprika and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until soft inside and golden at the edges.
3. Meanwhile, drain and rinse the black beans and sweetcorn. Peel and dice the avocado, thinly slice the red onion, wash and shred the romaine lettuce.
4. Combine the warm sweet potatoes, beans, sweetcorn, avocado and onion and dress with the remaining oil and the lime juice, then season with salt.
5. Arrange on the lettuce and finish with chopped coriander.