Sweet Potato Succotash

Ingredients-

• Sweet Potato – 1kg
• Corn cobs ,cooked – 1 pack
• Cannelinni beans – 1 tin
• Smoked Paprika – 10g
• Veg Oil – 100ml
• Garlic – 3 cloves
• Spring onion/red chilli – 1 bunch/3 ea
• Coriander/mint/parsley – 30g chopped
• Olive oil – 100ml
• Lemon juice -1
• Sea Salt

Method

• Peel & dice the Sweet Potato to 2 cm cubes
• Chop the garlic, mix with some oil & paprika
• Roast in oven at 170c for 15 mins
• Grill or burn the corn cobs over gas flame using a metal skewer
• Slice the 4 faces from the corn cobs, reserving half for garnish
• Slice the chillies, spring onions & chop the herbs
• Drain the beans
• Add the burnt corn to the potato for the last 4 mins
• Mix everything in a big bowl
• Season with sea salt, sherry vinegar & olive oil
• Assemble on a plate with reserved corn, chilles & spring onions

Pumpkin seed Pesto

• Pumpkin seeds  – 60g
• Garlic – 2 cloves
• Flat parsley  – 2 tbs
• Lemon rind  – 1
• Olive oil  – 60ml

Blitz everything together with a hand blender

Season with salt.