1. Set oven to 220ºC. 
Combine 2 tsp dried oregano, 1/2 tsp chilli flakes, 2 tsp ground cumin and lime zest in a small bowl

2. Cut sweet potato into 1cm rounds. Toss on a lined oven tray with 1 tbsp oil (see notes) and 2 tsp of dry rub.

3. Remove corn from cob and add to pan over medium-high heat with 1/2 tbsp oil. Cook for 6-8 minutes until charred. Slice snow peas and avocado. Layer on a large plate with rocket and charred corn.

4. Whisk half the lime juice (wedge remaining) with 2 tbsp olive oil. Season with salt and pepper.

5. Reheat pan over medium-high heat with 1 tbsp oil. Rub lamb on both sides with remaining dry rub. Cook lamb for 3-4 minutes on each side or to your liking.

6. Toss dressing through salad, serve with lamb, sweet potato, lime wedges and dollop of yoghurt.

Notes:
Use a neutral or vegetable oil for roasting sweet potatoes to get an extra crispy finish.



No Lamb option - replacement is beef rump steak.

lime 1

Sweet Potatoes 800g

corn cob 1
snow peas 1/2 punnet (125g)
avocado 1
rocket 1/2 bag (100g)

lamb steaks 600g
natural yoghurt 1/4 tub (125g)

From your pantry:
oil (for cooking + olive), salt, pepper, dried oregano, chilli flakes, ground cumin