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Roasted sweet potato & sweetcorn salad
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by Martha Collison
Serves: 2 as a main or 4 as a side
2 large sweet potatoes, scrubbed and cut into
2 tbsp olive oil, plus a little for brushing
1 cob sweetcorn
25g blanched hazelnuts, roughly chopped
1 lemon, juice
1 tsp maple syrup
90g pack wild rocket
75g feta, crumbled
About 2 tbsp roughly chopped flat leaf parsley
1. Preheat the oven to 220ºC, gas mark 7 and line a baking tray with foil. Toss the sweet potato on the tray with 1 tbsp oil and a pinch of salt. Roast for 45-50 minutes, until soft and well browned.
2. Meanwhile, heat a griddle or frying pan until very hot. Brush the sweetcorn with oil and sear it for 15-20 minutes, turning often, until charred all over. Remove from the pan and allow to cool slightly.
3. Let the pan cool a little, then add the hazelnuts and let them toast for a few minutes until fragrant, stirring often. Set aside.
4. In a small jug or bowl, stir together the lemon juice, maple syrup and remaining 1 tbsp oil to make a dressing. Season. Put the rocket on a large platter, then top with the roasted sweet potato. Slice the corn kernels from the cob and add to the platter, followed by the feta and hazelnuts. Finish with the dressing and chopped parsley just before serving.
Typical values per serving:
This recipe was first published in August 2021.