Ingredients (serves 4)
- 500g sweet potato, peeled, cut into 2cm pieces
- olive oil cooking spray
- 100g packet wild rice
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 100g green beans, topped
- 120g baby corns, cut in half lengthways
- 2 tablespoons slivered almonds, toasted
Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange sweet potato, in a single layer, on tray. Spray with oil. Roast for 20 minutes. Turn sweet potato over and spray with oil again. Roast for a further 20 minutes or until tender and golden.
Meanwhile, cook rice, following packet directions (it will take about 45 minutes) until tender. Drain. Transfer to a bowl. While still warm, drizzle over vinegar and oil. Season with freshly ground black pepper. Stir to combine.
Wash beans and corn and place, with water still clinging, in a plastic bag.
Twist top to seal. Microwave on HIGH (100%) for 1 to 2 minutes or until tender. Drain. Add sweet potato, beans, corn and almonds to rice. Season with pepper. Stir to combine. Serve salad warm or at room temperature.
Serving suggestion: Great with roast or barbecued chicken.