Ingredients
- 300 grams sweet potato (peeled and chopped or cut into rounds, small orange sweet potatoes)
- 1 bunch baby beets (trimmed, peeled and cut into wedges)
- Olive oil cooking spray
- 1 cob corn (husk and silk removed)
- 500 grams shrimp (green prawns, peeled and deveined, with tails left intact, personally I prefer to remove tails)
- Freshly ground black pepper
- 1 tablespoon pumpkin seeds
- 35 gram rocket leaves (1 1/2 cups)
- 100 grams low-fat ricotta (crumbled)
- 60 grams avocado (1/2 small avocado, sliced)
- 3 teaspoon balsamic vinegar
- 1 teaspoon olive oil (extra virgin)
How to Make
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Step 1: Preheat oven to 210C (fan forced).
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Step 2: Line a roasting pan with baking paper and place sweet potato and beets in pan and spray with oil.
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Step 3: Wrap corn in foil and add to oven with pan and roast for 20 to 25 minutes or until vegetables are tender and then set aside for 10 minutes to cool before cutting corn of the cob in large shards.
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Step 4: Meanwhile, preheat a chargrill pan on medium-high.
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Step 5: Spray prawns with oil and season with pepper and then add to pan and cook for 2 to 3 minutes or until cooked through, turning occasionally and then transfer to a plate.
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Step 6: Toss sweet potato, beets, corn, prawns, pumpkin seeds and rocket in a bowl and then divide between serving bowls, topping with ricotta and avocado.
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Step 7: Whisk vinegar, oil and pepper and drizzle over the salad and serve.
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Step 8: TIP- Replace sweet potato with pumpkin, rocket with mixed salad or baby spinach, and balsamic vinegar with lemon or lime juice.
We hope you enjoy this recipe!
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