March 8, 2023
This is a great go-to dish for a veg-filled, warm and crunchy lunch or light supper (serves 2).
It can also make a wonderfully healthy finger food option for entertaining - just choose mini sweet potatoes and multiply the salsa!
1 medium kumara (sweet potato) cut lengthways into 1 cm slices
flaky salt & ground black pepper
1 generous handful chopped coriander leaves
1/4 cup sour cream or coconut yoghurt
1 tbsp coriander leaves for garnishing
1/2 lime - use 2 wedges to serve
1Preheat oven to 160C fan or 180C conventional
2Place the kumara (sweet potato) slices on the lined tray and butter both sides with Nuttelex using a pastry brush. Sprinkle with cumin, paprika, salt and pepper seasoning and bake for 30 minutes turning halfway, until golden and tender.
To Make the Salsa
1Bring a saucepan with water to boil and add corn. Boil for 10 minutes or until tender. Remove from water. Let cool and then remove kernels from husk and set aside in a bowl.
2Add the rest of the salsa ingredients and seasonings to the bowl and gently fold through.
1To serve, divide kumara/sweet potato slices between plates and top with the salsa. Then sprinkle with the extra coriander and serve with a side dollop of sour cream or coconut yoghurt.