Roasted Sweet Potato and Crab Salad.

A healthy crab salad with roasted sweet potato, crunchy salad leaves, spring onion and sweetcorn. 
This is one of my favourite inventions so far and I am very proud of it. It's very healthy to eat and so easy to make. The meat is from the legs and the claws of the crab, and was bought in a small tub from Morrison's Supermarket and came already cooked. The sweet potato works best if it's roasted for only a short amount of time and doesn't develop too much of a 'skin' on the outside. This recipe contains two servings.

Ingredients:
- tub of pre-cooked crab meat
- 2 large sweet potato (peeled and chopped into roughly 1cm cubes)
- 1 bag of mixed crunchy salad
- four spring onions
- half a cup of sweetcorn
- the juice of half a lemon
- parsley, rosemary, pepper & salt


Step One
Preheat your oven to 200 and prepare a baking tray with some foil.
Blanch the sweet potato in a pan of boiling water for five minutes so it's slightly soft but not thoroughly cooked.
Put on baking tray and sprinkle with rosemary and pepper and a drizzle of oil.
Shake the tray to coat the sweet potato and then cook in the oven for around 20 minutes.
Keep an eye on it to make sure the edges don't burn too much.

Step Two
While your sweet potato is cooking, chop up the spring onion and put it in a bowl.
Add the crab meat and the lemon juice and season with a little pepper, parsley and just a touch of salt.
Also, cook the sweetcorn.


Step Three
When the sweet potato is cooked, dish out onto two plates. Top with a handful or two of the salad and sweetcorn, and then follow with an even share of the crab meat.
Enjoy!