Ingredients: 4 cups corn kernels removed from the cob, 2 grated carrots, 2 chopped avocado, 3 medium, finely diced kumara (sweet potato), 2 cups finely shredded baby spinach, 1 cup quartered cherry tomatoes, 1/4 cup finely sliced spring onion, 1 tsp ground cumin, 1 lime, drizzle of olive oil, salt and pepper. Add some fresh coriander if you’re adventurous.
Steps: Bake the tiny squares of kumara, spread out on a large tray on around 200 degrees Celsius, for about 20 minutes or until soft. Let cool. No need for any oil or fat here. Simmer the corn kernels in a pot of water for about 15 minutes. Drain and cool. Throw all the ingredients into a large salad bowl and toss really well to combine. Serve with roast chicken or add to your summer barbecue spread!
By Jasmine at Franklee Healthy