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: Preheat oven to 180°C. Line a large baking tray with…