Back on the healthy kick (again) so a summery salad tea was just want I needed.
To start, the sweet potato was cut into cubes and coated in olive oil, salt, pepper and chilli powder. I left the skins on because I love the crispy roasted skin taste.
The rest was easy! While the potatoes were roasted I mixed together the sweetcorn, black eyed beans, avocado, red onion, tomatoes along with some additional red pepper and cucumber and mixed in the juice of half a lemon and some more olive oil.
Once the potatoes were cooked it was just a matter of mixing the whole lot together and serving it up. It was delicious, and so simple to make.
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