Cajun Sweet Potato and Corn Salad
Serves – 4 as a side Prep – 15 min Cook – 30 min Difficulty – easy
2 x medium sweet potato
1 cup of corn (you can use fresh or frozen)
1 punnet of cherry tomatoes
2 spring onions
1 green chilli
2 tablespoons cajun spice mix
2 tablespoons coconut oil
1 cup of coriander coriander
For the dressing
1/2 cup cashews
zest and juice of 1 lime
1 tablespoon of dijon mustard
1/2 cup of water
salt & pepper
Preheat your oven to 180c.
Chop the sweet potato into chunks and place on a baking tray. Coat with the coconut oil and cajun spice mix. Bake for 25 – 30 minutes until golden on the outside and squishy in the middle. Remove from the oven and allow to cool slightly.
While your sweet potatoes are roasting prepare the rest of the salad ingredients.
For the dressing soak the cashews in 1/2 cup of water for 15 – 20 minutes set aside to soften slightly.
Roughly chop the green chilli, coriander, spring onion and halve the cherry tomatoes. Add to a large salad bowl. If using frozen corn boil in a small saucepan for 4 minutes until defrosted and warmed through. Drain and add to the salad bowl with the other ingredients. If using fresh corn strip the kernels of the cob and add to the salad bowl.
To finish the dressing add the soaked cashews, lime, Dijon to a blender and blend until smooth and creamy. Add a little more water if it looks too thick.
Add the sweet potato to the salad and toss everything together.
Drizzle the dressing over the salad just before serving.