Name: Mexican Sweet Potato Salad
Ingredients: 3 small sweet potatoes, peeled and cut into 1 inch thick rounds; 2 cobs sweet corn, quartered; Lupi Extra Virgin Olive Oil; 1 tbsp taco seasoning; Juice of ½ lime; 1 large bunch watercress; 100g drained, canned black beans; Fresh coriander; Slivered pistachios, to serve; 200g sour cream; 2 tsp green Tabasco

Serves 6

3 small sweet potatoes, peeled and cut into 1 inch thick rounds

2 cobs sweet corn, quartered

Lupi Extra Virgin Olive Oil

1 tbsp taco seasoning

Juice of ½ lime

1 large bunch watercress

100g drained, canned black beans

Fresh coriander

Slivered pistachios, to serve

DRESSING

200g sour cream

2 tsp green Tabasco

RECIPE INSTRUCTIONS

In a bowl combine sweet potato rounds and corn pieces. Drizzle with a generous amount of Lupi Extra Virgin Olive Oil, add taco seasoning and lime juice. Toss to coat. Cook in an air fryer at 180ºC for 15 mins or until the potato is soft.

Arrange watercress on a large platter. Arrange cooked sweet potato and corn on top.

Stir together sour cream and tabasco then spoon generously over the salad.

Scatter black beans, pistachios and coriander leaves over the top to serve.

Ingredients