Charred chilli corn and smoky bean salad with sweet potatoes

SERVES 6

6 corn on the cobs

6 small sweet potatoes

2½ tbsp olive oil

½ lime, juiced

1 red onion, finely chopped

1-2 red chillies (to taste), deseeded and finely chopped

400g tin, kidney beans, drained and rinsed

400g tin, black beans, drained and rinsed 2tsp smoked paprika

30g pack fresh parsley, finely chopped 100g reduced-fat salad cheese, crumbled

Light your barbecue at least 40 minutes before cooking, or heat a griddle pan over a medium-high heat. Rub each corn cob with ½tsp oil and season with salt. Griddle for 15-20 minutes, turning every two to three minutes until golden and charred, and the kernels are tender. Leave to cool until you can handle them.

Meanwhile, pierce the sweet potatoes all over with a fork and microwave on high in two-minute bursts for 10-15 minutes on high (or in two batches for six to 10 minutes) until tender throughout when pressed.

Rub the sweet potato skins with ½tbsp oil. While the sweetcorn is cooling, transfer the sweet potatoes to the barbecue or griddle pan and cook for four to five minutes, turning every minute, until the skins are crisp and lightly charred.

Mix the remaining 1tbsp oil, the lime juice, onion, chilli, beans and paprika in a bowl with some seasoning. Stand the corn cobs on a chopping board and use a sharp knife to slice off the kernels.

Add the sweetcorn to the bowl with the parsley and most of the cheese. Toss everything together. Split the charred sweet potatoes using a sharp knife and spoon in the chilli sweetcorn.

Scatter with the remaining cheese and a grind of black pepper, and serve with any remaining salad alongside.

Recipe from Tesco.com