Tex Mex corn and sweet potato salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the sweet potato and lime wedges in a microwaveable bowl. Cover with cling film, then zap on high for 10 minutes until completely cooked.

Step 2

While the sweet potato is cooking, melt the coconut oil in a frying pan over a high heat. Sprinkle in the cumin and chilli powder and cook for 30 seconds until fragrant, then tip in the sweetcorn. Fry for 2 minutes to cook off the water left in the sweetcorn, then tip into a bowl.

Step 3

Put the frying pan back on a high heat (don't bother washing it - extra flavour). Lay in the halloumi slices and fry for 2 minutes on each side until the cheese is super crisp.

Step 4

Meanwhile, mix the tomatoes and coriander through the sweetcorn mix. Come back to the sweet potato, which should now be cooked. Remove the lime, squeeze the juice out over the sweet potato, then stir through the sweetcorn salad. Season everything with salt and pepper then pile onto a plate.

Step 5

Lay the avocado and halloumi slices on top of the salad then scatter over the popcorn, for extra crunch, if using.