Mexican Black Bean & Kumara Salad

While the kumara is roasting, cut the mini flour tortillas (see ingredients) into 2cm pieces and place on a second lined oven tray. Drizzle (or spray) with olive oil and season. In the last 5 minutes of cook time, bake the tortilla bits until golden and crispy.

Roughly chop the tomato. Drain the sweetcorn (see ingredients). Finely chop the coriander (reserve some leaves for garnish!). Drain and rinse the black beans.

SPICY! The spice blend is hot, use less if you're sensitive to heat.

When the kumara has 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the black beans and sweetcorn, stirring, until softened, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute.

In a small bowl, combine the sour cream and chopped coriander. Set aside. In a large bowl, combine the mayonnaise and a drizzle of olive oil and white wine vinegar. Season with salt and pepper. Add the mixed salad leaves, tomato, beans, sweetcorn and roasted kumara to the mayo dressing. Toss to coat.