300 g small sweet potato, peeled, chopped
1 bunch fresh baby beets, trimmed, peeled, cut into wedges
olive oil cooking spray
1 corn cob, husk and silk removed
500 g green prawns, peeled and deveined
freshly ground black pepper
1 Tbsp pumpkin seeds
35 g rocket leaves
100 g reduced-fat ricotta cheese, crumbled
½ small avocado, sliced
3 tsp balsamic vinegar
1 tsp extra virgin olive oil
- Preheat oven to 210°C (fanforced). Line a roasting pan with baking paper. Place sweet potato and beets in pan and spray with oil. Wrap corn in foil and add to oven with pan. Roast for 20-25 minutes or until vegetables are tender. Set aside for 10 minutes. Cut corn off cob in large shards.
- Meanwhile, preheat a chargrill pan on medium-high. Spray prawns with oil and season with pepper. Add to pan and cook for 2-3 minutes or until cooked through, turning occasionally. Transfer to a plate
- Toss sweet potato, beets, corn, prawns, pumpkin seeds and rocket in a bowl. Divide between serving bowls. Top with ricotta and avocado. Whisk vinegar, oil and pepper. Drizzle over the salad and serve.