Chipotle corn and chickpea salad
A vibrant and satisfying salad that combines charred corn with roasted sweet potato, hearty chickpeas, smoked almonds, and fresh spinach. Tied together with a creamy chipotle mayo dressing, this dish offers a perfect balance of smoky, sweet, and spicy flavors. The salted ricotta adds a final touch of richness and texture to complete the dish.
Ingredients
Dressing
mayo3 tbsp
(45ml)chipotle sauce1 tsp
(5ml)Salad
sweet potato1 medium, peeled and diced
(500g)olive oilfor drizzling
(0g)corn3 ears, husks removed
3 earssmoked almonds1 oz, roughly chopped
(30g)baby spinach1 handful, sliced
(30g)coriander leaves1 large handful, cilantro, very finely chopped
(15g)tin chickpeas1 oz, drained and rinsed
(400g)salted ricotta3 oz, crumbled
(100g)lime juice1 lime, to serve, optional
1 limered onion1 small, very finely chopped
1 smallInstructions
Step-by-step guide
- 1
Preheat oven to 180-200°C (360-390°F).
- 2
Place the sweet potato in a mixing bowl with a drizzle of olive oil and a pinch of salt. Toss to evenly coat and spread on a baking tray, then roast in the hot oven for 20-25 minutes, tossing once during cooking time.
Timer: 25m - 3
Cook the corn, following any of the methods outlined on page 23, then remove the kernels from the husks and set aside.
- 4
Put the mayo and chipotle sauce in a mixing bowl. Stir to combine, then add the roasted sweet potato, cooked corn, red onion, almonds, spinach, coriander and chickpeas. Stir to combine, season to taste, then add the salted ricotta and lightly toss.
- 5
Squeeze over the lime juice just before serving if desired. Devour.
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