Cook this recipe in 6 simple steps
1. Bake the sweet potatoes
Preheat the oven to 240°C. Peel the sweet potatoes and slice in pieces of 2 cm. Put them on a baking tray, sprinkle with 1 - 2 table spoons of olive oil and season with salt and pepper. Bake the potatoes crispy in approximately 20 - 25 minutes. Turn the potatoes over every now and then.
2. Prepare the vegetables
Meanwhile, slice the spring onions in thin rings. Zest the lime. Then squeeze half the lime and leave in a glass. Cut the other half of the lime in pieces. Halve the cucumbers and remove the seeds with a teaspoon. Slice the cucumbers in 1 cm pieces.
3. Season the corn
Remove any leaves from the corn. Put the corns in an oven dish and sprinkle with 1 table spoon of olive oil, 1-2 teaspoons of zest and the paprika spices. Season with salt and pepper.
4. Let the sweet potato cool down
Remove the oven dish from the oven and leave to cool down a bit. Increase the oven heat to highest possible and activate the grill. Put the oven dish back in the oven and grill the corns for 10-12 minutes. Turn the corns after about 5 to 6 minutes.
5. Garnish the salad
Meanwhile, open the can of beans and rinse in a colander. Put the beans, spring onion, tomato, cucumber and sweet potato in a bowl. Add 1 - 2 tablespoons of lime juice, 2 tablespoons of olive oil, salt and pepper and gently stir.
6. Grate the cheese
Remove the corn from the oven. Grate the cheese over the corn and put the baking tray back in the oven for 1 minute to let the cheese melt. Squeeze the lime parts over the potato salad. Serve the corn and the potato salad. Enjoy!
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What you need
freshly ground black pepper
What you'll use