September is the perfect time of year for fresh tomatillos. If you can’t track them down locally or online, then try growing them yourself in a sunny spot or greenhouse - they are very easy! This salad is fresh, healthy and filling, especially with the warm sweet potato on top! serves 4

• 2 large sweet potatoes

• 2 tsp Mexican blend (or smoked paprika)

• 1 tbsp vegetable oil

• 300g fresh tomatillos, leaves removed and rinsed to remove the stickiness

• half red onion, finely diced

• small can sweetcorn, drained

• a large handful fresh coriander, chopped

• juice of a lime

• 1 tbsp olive oil

• 1 tin black beans, drained

1. Cut the potatoes in half lengthways to make flat halves and cut deep grooves across the surfaces to make a cube pattern. Mix the vegetable oil with the spice and rub over the surface. Bake until cooked but firm (40 minutes - 1 hour) and keep warm.

2. Cut the tomatillos into small pieces and place in a large bowl with all the other ingredients. Season to taste, and add more lime juice if required.

3. When ready to serve, remove the insides of the potatoes gently and break into the cube pieces. Stir into the salad or simply place on top.