Mexican summertime salad

Although the weather is acting up a little this past week it is summer and it's still hot and when's it hot there's nothing better than a salad for dinner. This salad has a lot of good stuff going on, Avacado, cous cous, kidney beans, sweetcorn, sweet potato and Mexican spices. Can't really go wrong with this one.

Ingridients

1 large sweet potato, peeled and chopped

1 pepper, I used a yellow one for contrast

1/2 can of sweetcorn

1/2 can of kidney beans

1 Avacado, sliced

250g cous cous, cooked in veg stock

Mixed salad leaves, I used rocket and spinach

1 tbsp Mexican spice mix

Like I said this is a simple salad the only cooking you need to do is to cook the cous cous and roast the sweet potatos in the spice mix and a little oil. Roast for about 30 mins at gas mark 6. Once the potato is cooked take your cooked couscous and put about 125g in the middle of the plate, place the sweetcorn and the kidney beans on top and the. Arrange the salad pepper and Avacado around the couscous, top with sweet potato and serve. 

A great evening meal for a summers night.

Enjoy!