Sweet potato and corn salad

“Whip up this salad as a great side when you're having friends over – it goes perfectly with any type of barbecued meat.” Katrina Woodman

• 2 sweet corn cobs, husks removed
• 1 small red onion, thinly sliced into rings
• 3 limes, rind finely grated, juiced
• 600g small sweet potatoes, scrubbed, quartered lengthways
• 125ml (1/2 cup) coconut cream
• 1/3 cup fresh coriander leaves
• 2 fresh red birdseye chillies, deseeded, thinly sliced (optional)

1. Step 1

   Preheat a chargrill pan or barbecue grill on medium-high. Cook the corn, turning occasionally, for 15 minutes or until tender and lightly charred. Set aside to cool slightly. Remove kernels from cobs.

2. Step 2

   Meanwhile, combine the onion and 2 tbs lime juice in a bowl. Set aside to pickle slightly. Place half the sweet potato on a microwave-safe plate. Microwave on High for 5 minutes or until just tender. Repeat with remaining sweet potato.

3. Step 3

   Spray sweet potato with olive oil. Add to the grill and cook, turning occasionally, for 5 minutes or until charred.

4. Step 4

   Place the coconut cream, lime rind and 2 tbs lime juice in a bowl. Season with salt and stir to combine.

5. Step 5

   Place potato, corn and drained onion on plates. Drizzle with coconut mixture. Sprinkle with coriander and chilli, if using.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.