We love a good Sweet Potato and Corn Salad with Feta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Brown Miso Paste(ContainsSoya)
Red Bullet Chilli
Small Sweet Potato
Cider & Horseradish Wholegrain Mustard(ContainsMustard)
Preheat your oven to 200°C. Chop the sweet potato into 2cm wide wedges (no need to peel). Halve and peel the red onion. Chop each half into four wedges. Pop the potato and onion onto a large baking tray (use two if cooking for 3 or 4 people!). Drizzle with oil and season with salt and pepper. Toss to coat. Place on the top shelf of the oven to roast until tender and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, drain the sweetcorn in a sieve. Heat a large frying pan over high heat (no oil). When the pan is really hot, add the sweetcorn. Cook, stirring occasionally and gently shaking the pan until the corn is charred, about 4 mins. TIP: Don't move it too much or it won't char properly. When charred, remove the pan from the heat.
While your corn is charring, halve the chilli lengthways, deseed then thinly slice. Roughly chop the coriander (stalks and all). Crumble the feta into small pieces using your hands. Halve the lime.
Next, pop the miso paste, honey, mustard and olive oil (see ingredients for amount) into a small bowl. Squeeze in the juice from the lime and whisk well to combine. Set to one side.
When the wedges and onion are cooked, remove from the oven and add the charred sweetcorn and kale to the baking tray. There's a lot, but don't worry - it'll wilt down in the oven! Gently mix the kale through the veggies and return to the oven for 3-4 mins. TIP: Use two large spoons to do this!
Once out of the oven, tip the roasted veggies into a mixing bowl and stir through half the dressing. Share between your bowls. Top with the feta, coriander, sliced chilli and pumpkin seeds and drizzle over the remaining dressing. Enjoy!