Curried Sweet Potato with Sweetcorn & Avocado Salsa

15 minutes prep, 45 minutes cook

Serves 4

Ingredients

650g sweet potatoes

2 tbsps tikka curry paste

Juice of 1 lemon

1 tbsp sunflower oil

2 tbsps chopped fresh mint

4 tbsps natural yoghurt

195g can sweetcorn, drained

1 ripe avocado, stoned, peeled and diced

6 salad onions, chopped

Method

Light the barbecue or preheat the oven to 200ºC/Fan 180ºC/Gas 6. Scrub the sweet potatoes and cut them into 1cm slices. Mix the curry paste, half the lemon juice, sunflower oil and mint together sin a large bowl. Stir in the yogurt and season.

Add the sweet potatoes to the curry paste mixture and mix well until coated. Arrange the sweet potato slices on the hot barbecue and cook for 20–25 minutes, turning regularly, until tender. Alternatively, arrange the slices in a single layer in a shallow roasting tin and cook in the oven for 45 minutes, turning once until golden and cooked through.

Make the salsa by combining the remaining ingredients and serve with the potatoes.