Roast Sweet Potato Salad

Cooking Directions

• For the dressing, whisk together the Bulla Sour Cream, vinegar and Dijon mustard. Season to taste with salt and pepper and put in the fridge until required.
• Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
• In a large bowl combine the smoked paprika, chilli powder (if using), honey and olive oil, and season to taste.
• Cut the unpeeled sweet potato into bite sized pieces and add to the bowl of spice mixture. Toss thoroughly coating the sweet potato with the spiced marinade.
• Spread the sweet potato in an even layer on the baking tray (you may need 2 trays) and roast for 40 minutes or until the sweet potato is crisp and cooked through. Remove from oven and allow to cool.
• Toss the corn cobs in olive oil, and salt and pepper. Wrap in foil and bake for 30 minutes or until tender. Remove the corn from oven, allow to cool slightly. Slice the kernels off the cob with a sharp knife and set aside.
• Fry the bacon in a medium pan until crispy. Place on paper towel to soak up excess oil, then roughly chop.
• Half and peel the avocado, then slice thinly. Cut the red onion in half, peel and slice thinly.
• In a large bowl, combine most of the dressing, sweet potato, onion and corn. Scatter over the bacon and avocado. Transfer to a serving platter, top with fresh oregano leaves, a drizzle of the dressing and serve straight away, or chill until serving.