Caribbean Sweet Potato & Black Bean Salad

While the sweet potato is roasting, drain and rinse the black beans. Drain the sweetcorn. Thinly slice the cucumber into half-moons. Roughly chop the coriander. Thinly slice the long red chilli (if using). Zest the lime to get a good pinch, then slice into wedges.

Heat a large frying pan over a medium-high heat. Once hot, add the shredded coconut (see ingredients list). Toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl and allow to cool. Once cooled, stir through the lime zest and a pinch of salt and pepper.

Return the pan to a high heat with a drizzle of olive oil. Add the sweetcorn and black beans and cook, tossing, until the corn is golden and the beans have split slightly, 5 minutes. Set aside. TIP: Cover with a lid if the corn kernels start to pop out of the pan.

In a large bowl, combine the olive oil (1 tbs for 2 people / 2 tbs for 4 people), a good squeeze of lime juice and a pinch of salt and pepper. Add the spinach & rocket mix, charred corn, black beans, cucumber, the cooled sweet potato, 1/2 the coriander and 1/2 the long red chilli (if using). Just before serving, toss to coat.