Chopped Confetti Salad
with Sweet Corn, Zesty Lime & Fetta
This warm salad infused with the vibrancy of Cuba is sure to have tummies rumbling. A thrilling combination of Spanish and African cultures, there is something irresistible about the Son music and classic cars of Havana. We’ve taken all that is edible about Cuba and presented it to you on a platter - literally. Buen provecho!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
800 g
sweet potato
2 cob
corn
½
red onion
2 clove
garlic
2 tin
red kidney beans
1 punnet
cherry tomatoes
1
lime
½ bag
baby spinach leaves
1 block
fetta cheese
(Contains: Milk;)
1 bunch
coriander
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, chop unpeeled sweet potato into 1 cm cubes, shuck and remove corn kernels, finely chop red onion, peel and crush garlic cloves, drain and rinse kidney beans, halve cherry tomatoes, zest and juice lime, wash baby spinach, pick coriander leaves.
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.
Divide the salad between bowls and serve.
