Chopped Confetti Salad

Place the sweet potato in a large bowl. Season with salt and pepper. Add half of olive oil and toss to coat well. Place the sweet potato in a single layer on the prepared tray and cook in the oven for 25-30 minutes or until tender.

Heat the remaining olive oil in a large frying pan over a medium heat. Add the corn kernels, red onion and garlic and season with salt and pepper. Cook, stirring, for 2 minutes or until just tender. Add the red kidney beans, cherry tomatoes, lime zest and juice. Cook, tossing, for 1 minute or until warmed through (take care not to break up the beans).

In a large bowl combine the baby spinach, roast sweet potato, fetta cheese, coriander and kidney bean mixture. Season to taste with salt and pepper.