1. Preheat the oven to 220C/fan 200C/gas mark 7. Line a
baking tray with parchment. Spread the potatoes on the
tray. Mix the chilli and olive oil together with some salt
and pepper and drizzle over the potatoes. Toss to evenly
coat and roast for 25-30 minutes, turning a couple of
times, until just beginning to char.
2. Meanwhile, soak the onion in water for 5 minutes to
soften. Heat a griddle pan or chargrill and toast the corn
for around 10 minutes, turning regularly until softened
and beginning to char. Use a knife to slice the corn from
the cob and set aside.
3. Arrange the leaves on serving plates, scatter over the
beans, avocado and tomatoes. Top with the sweet potato
chunks, corn and drained onions.
4. Combine the dressing ingredients and drizzle over the
salad before scattering with coriander leaves and serving
with lime wedges.
Roasted Sweet Potato and Charred Corn Salad
Serves 4 Prep time 15 minutes Cook time 30 minutes