- 850g orange sweet potato, cut into 3cm chunks
- Olive oil spray
- Salt, to taste
- 2 red onions, each cut into 8 wedges
- 2 corn cobs
- 400g can chickpeas, drained
- 1/2 cup ZOOSH It Must Be Love Creamy Potato with Classic Chives
- BBQ Lamb cutlets, for serving, optional
| - Place the sweet potato onto a lined tray, spray with oil and season with salt. Bake in a hot oven 200°C for 45-50 minutes, or until tender. Meanwhile, place the onions onto another lined tray, spray with oil and bake for 20-25 minutes
- Spray the corn with oil and chargrill in a hot pan or BBQ for 8-10 minutes. Slice the kernels off the cobs
- Cool the vegetables slightly then combine with corn and chickpeas. Drizzle the salad with the dressing and serve with the BBQ lamb cutlets
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