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
1
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.
2
Arrange watercress on a large platter. Arrange cooked sweet potato and corn on top.
3
Stir together sour cream and tabasco then spoon generously over the salad.
4
Scatter black beans, pistachios and coriander leaves over the top to serve.
