Roasted sweet potato and wild rice salad

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

Method:

1. Preheat oven to 180°C.
2. Line a large baking tray with baking paper. Arrange sweet potato, in a single layer, on tray. Spray with oil. Roast for 20 minutes.
3. Turn sweet potato over and spray with oil again. Roast for a further 20 minutes or until tender and golden.
4. Meanwhile, cook rice, following packet directions (it will take about 45 minutes) until tender. Drain. Transfer to a bowl.
5. While still warm, drizzle over vinegar and oil. Season with freshly ground black pepper. Stir to combine.
6. Wash beans and corn and place, with water still clinging, in a plastic bag.
7. Twist top to seal. Microwave on HIGH (100%) for 1 to 2 minutes or until tender. Drain.
8. Add sweet potato, beans, corn and almonds to rice. Season with pepper. Stir to combine.
9. Serve salad warm or at room temperature. 

Notes:

Serving suggestion: Great with roast or barbecued chicken.