TODAY’S RECIPE: Sweet potato Tex-Mex salad

FULL of summery flavours. Serves: 4. Ingredients

600g sweet potatoes, in chunks 2 tbsp extra virgin olive oil 1 tsp chilli flakes 400g can black beans, drained and rinsed 198g can sweetcorn, drained and rinsed 2 avocados, chopped 250g tomatoes, cut into chunks

Method

1 red onion, thinly sliced 1 pack coriander, chopped

Juice 1 lime

1 Heat oven to 200c/180c fan/gas 6. Toss sweet potato in 1 tbsp oil with chilli flakes, sea salt and pepper. Roast for 30 minutes until tender. 2 Combine remaining ingredients in a bowl with rest of oil and season well. Divide between plates with sweet potato chunks.

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