For the Salad (Serves 4-6)1 heaped tsp cumin seeds, lightly crushed¼ bunch coriander, leaves picked2 large sweet potatoes2 chipotle chillies, in adobo sauce, chopped1 red chilli, finely sliced1 tin black beans, washed & drained1 tin corn kernels, washed & drained1 cos lettuce heart, roughly copped1 tsp brown sugar2 spring onions, slicedOlive oilSalt1 lime, juicedFor the Coriander Dressing2 cloves garlicSalt1 bunch coriander½ bunch parsley60ml sherry vinegar150ml olive oilPinch of sugar to tasteMethodFor 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.