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- 1 heaped tsp cumin seeds, lightly crushed
- ¼ bunch coriander, leaves picked
- 2 large sweet potatoes
- 2 chipotle chillies, in adobo sauce, chopped
- 1 red chilli, finely sliced
- 1 tin black beans, washed & drained
- 1 tin corn kernels, washed & drained
- 1 cos lettuce heart, roughly copped
- 1 tsp brown sugar
- 2 spring onions, sliced
- Olive oil
- Salt
- 1 lime, juiced
- 2 cloves garlic
- Salt
- 1 bunch coriander
- ½ bunch parsley
- 60ml sherry vinegar
- 150ml olive oil
- Pinch of sugar to taste
For the Salad (Serves 4-6
)Peel & chop the sweet potato into large chunks. Toss in a bowl with salt, pepper, lime juice, olive oil, cumin seeds & chipotle chilli. Roast in a hot oven 180° until tender. Lightly toast the corn in a dry pan and set aside. Allow to cool to room temperature, & toss with remaining ingredients. Serve with coriander dressing or season with lime juice olive oil & salt to taste.