Mexican chilli, sweetcorn & kumara salad

Preparation 25 mins | Cooking 30 mins | Serves 4

600g small kumara (orange sweet potato), peeled and
cut lengthways into thick wedges
4 jalapeno chillies, halved lengthways and deseeded
Olive oil cooking spray
3 cobs sweetcorn, husks and silks removed
200g mixed small tomatoes, thickly sliced
400g can black beans, drained and rinsed
½ cup coriander leaves, roughly chopped + extra leaves to serve
½ small red onion, finely sliced
¼ cup lime juice
1 tbs extra virgin olive oil
1 ripe avocado
Reduced fat sour cream, lime wedges & warmed soft tortillas, to serve

STEP 1: Place kumara and jalapeno chillies onto a large baking tray lined with baking paper. Spray liberally with oil. Roast for 25-30 minutes or until tender. Remove and set aside to cool slightly.

STEP 2: Meanwhile, heat a greased char-grill or large frying pan over medium-
high heat. Add corn cobs and cook, turning occasionally, for 8-10 minutes until corn is charred. Remove from heat and set aside to cool.

STEP 3: Place tomatoes, black beans, coriander, onion, 2 tbs lime juice and oil into a large bowl. Slice corn kernels from the cobs and add to salad. Season with salt and pepper to taste. Toss to combine.

STEP 4: Arrange kumara and chillies onto a serving platter. Top with corn salad. Peel and dice avocado then drizzle with remaining 1 tbs lime juice. Sprinkle avocado and extra coriander leaves over salad. Serve with sour cream, lime wedges and warmed soft tortillas.