American Chicken Thigh & Cheesy Sweet Potato

Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato on an lined with baking paper. Drizzle with olive oil, add a pinch of salt and toss to coat. Bake until the fries are tender, 20-25 minutes. Sprinkle with the shredded cheddar cheese and bake until melted, 5 minutes. TIP: If the sweet potato doesn't fit in a single layer, spread across two trays!

While the sweet potato fries are baking, roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a large bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 12-15 minutes. TIP: Don’t worry if the spice blend chars in the pan, this just adds more flavour!

In a medium bowl, combine the tomato, mixed salad leaves, charred corn, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.