Recipe may contain peanuts, tree nuts, soy and sesame.
With smoky chipotle, sweet potato and corn, this summer salad is just the thing for your festive celebration or regular barbecue night.
1.5kg sweet potato, unpeeled, cut into 1.5cm-thick discs
2 tbsp olive oil
145g (1 cup) frozen corn kernels
1 tbsp chipotle peppers in adobe sauce
150g rindless bacon rashers, cut into thin strips
2 tbsp maple syrup
80g (1/2 cup) pepitas
1 cup fresh continental parsley leaves
2 tbsp chopped fresh chives
2 garlic cloves, crushed
125ml (1/2 cup) olive oil
1 tbsp white wine vinegar
5 Method Steps
Step 1Preheat the oven to 220C/200C fan forced. Line 2 large baking trays with baking paper. Place the sweet potato on prepared trays in a single layer. Drizzle over the oil and season. Bake for 40 minutes or until tender and slightly charred.
Step 2Meanwhile, to make the pistou, place the pepitas in a frying pan over medium-high heat. Cook, tossing, for 2-3 minutes or until toasted. Set aside to cool.
Step 3Transfer the pepitas to a food processor. Add the parsley, chives and garlic. Process until finely chopped. Season. With the motor running, gradually add the oil and vinegar in a thin, steady stream until the mixture is smooth.
Step 4Heat a large non-stick frying pan over high heat. Add corn and cook, tossing, for 5-8 minutes or until lightly charred. Add the chipotle and cook, tossing, for 1 minute or until well coated. Transfer to a bowl. Clean the pan then place over medium-high heat. Add the bacon and cook, tossing, for 5 minutes or until golden and crisp. Add the maple syrup and cook, tossing, for 1 minute or until well coated.
Step 5Place the sweet potato on a large serving platter. Spoon dollops of the pepita pistou on top and scatter over corn and maple bacon to serve.
Cook the sweet potato on the barbecue, if you prefer. Cut into 1cm-thick discs. Cook for 5 minutes each side or until cooked through.