The New Outdoor Barbecue Recipe (Part 9) - Sweet potato and sweetcorn salad

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Sweet potato and sweetcorn salad

No dressing required – just a squeeze of fresh lime is all you need.

·         Preparation and cooking time: 45 minutes

·         Serves 4 to 6

Ingredient

·         1.25kg (2lb 12oz) sweet potatoes, peeled and cut into large chunks

·         1tbsp sunflower oil

·         4 sweetcorn cobs

·         2 ripe avocados

·         Good squeeze of lime juice

Recipe

1.    Heat the oven to 200C, 180C fan, 400F, gas 6. Put the sweet potatoes into a roasting tin, add the oil and toss well. Season and roast for 35 minutes or until just tender.

2.    Stand the sweetcorn cobs upright and, using a sharp knife, strip the corn from the cob vertically; set aside.

3.    Heat a frying pan to medium-high and cook the sweetcorn for 4 or 5 minutes, or until browned and tender.

4.    Cut the avocado into wedges and toss in the lime juice, then mix with the rest of the ingredients, season and serve.

Per serving 533-355 calories, 20-13.5g fat (4.5-3g saturated), 81-54g carbohydrate

Description: Sweet potato and sweetcorn salad

Sweet potato and sweetcorn salad

 
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