Mexican Black Bean & Sweet Potato Salad

While the sweet potato is roasting, cut the mini flourtortillas (see ingredients list) into 2cm pieces and place on a second oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. In the last 5 minutes of sweet potato cook time, bake the tortilla pieces until golden and crispy.

Roughly chop the tomato. Slice the kernels off the corn cob. Finely chop the coriander (reserve some leaves for garnish). Zest the lemon to get a pinch, then slice into wedges. Drain and rinse the black beans. TIP: Do this in a large bowl to stop the kernels flying everywhere.

In a small bowl, combine the mayonnaise, a generous squeeze of lemon juice, lemon zest, sugar, coriander, a splash of water and a pinch of salt and pepper and mix well. TIP: Add more lemon juice to the dressing if you like!

SPICY! This spice blend is hot. Use less if you're sensitive to heat! Heat a large frying pan over medium-high heat with a drizzle of olive oil. Once the oil is hot, add the black beans and corn and cook, stirring, until softened, 5-6 minutes. Add a small drizzle of olive oil and the Mexican Fiesta spice blend and cook until fragrant, 1 minute.