Griddled Avocado Chipotle Salad

Charmaine Lu -
  • 1 sweet potato, sliced into wedges
  • 3 tsp oil
  • 1 crushed garlic clove
  • 1 corn cob
  • 1 avocado, cut into wedges
  • 1 lime, zest and juice
  • 2 tbsp soured cream
  • 1 tbsp chopped tarragon
  • 1 tsp chipotle paste
  • Handful of wild rocket leaves
  • Handful of chopped parsley and coriander
  • 4 sliced spring onions
  • Preheat the oven to 240C. Toss the sweet potato with half the oil and all the garlic, then season and roast for 30 mins. Meanwhile, heat up a griddle pan and rub a little oil on the corn, season well and griddle for 15 mins, turning frequently. Set aside.
  • Toss the avocado slices in a bowl with a little more oil and the juice of ½ a lime. Season well, then griddle for 2 mins on each side. Set aside.
  • Whisk together the cream, tarragon, lime zest and chipotle in a bowl and season well. Pile the rocket leaves and herbs on a serving platter, and scatter with the roasted sweet potato. Slice the corn from the cob and sprinkle over the top, along with the griddled avocado, spring onions and creamy dressing. Sprinkle with more lime juice and serve immediately.
30 mins
2 serving