Sweet Potato and Charred Corn California Salad

This roasted sweet potato salad with charred corn is pack full California inspired flavours, sweet potato tossed with kale, avocado, fresh coriander and a zingy dressing!

Done in 40 minutes

Dish by Tom Jackson

Ingredients

For the Sweet Potato Salad

2, dicedsweet potato

2 tbspolive oil

2 tspmexican oregano

1 tbsp smoked paprika

1 tbsp cumin

1/2 tspsugar

1 tspsalt

2corn on the cob

2 tbsp olive oil

2, juiced limes

1 tsp salt

1 tbspjalapeno Tabasco

1 tsp mirin

1, diced avocado

1 handful, washedkale

15g coriander

This Roasted sweet potato salad with smokey charred corn is a great summertime recipe! Full of California flavours and veggies its the perfect side for a picnic or BBQ. The sweet potato is coated in a smoked paprika and cumin marinade and roasted until crisp, while the corn is charred for extra smokey-ness

Method

In a baking tray combine olive oil, mexican oregano, smoked paprika, cumin and salt. Then add your diced sweet potato and coat in the marinade. Bake for 30 mins at 180 degrees until crispy yet soft.

On a BBQ or open flame, charr your corn. Keep turning to allow the corn to cook on all sides. Once cooked through, remove and place onto a chopping board. Sliced the corn off the cob and place into a bowl to cool down.

In a small bowl, make your dressing. Mix olive oil, lime juice, salt, jalapeno tabasco, mirin together.

Prep your avocado, kale and coriander. Once the sweet potatoes are cooked and cooled down slightly, add them to a large bowl along with the avocado, kale, corn, coriander and dress. Toss gently and serve!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.