Sweet potato salad with mini corn and avocado

1. Light the BBQ. Peel the sweet potatoes, cut them into equal 3 cm pieces and boil them in a little water for about 10 minutes until al dente. Drain the potatoes and leave to cool.
2. In the meanwhile, brush the mini corn thinly with sunflower oil. Roast them on the BBQ, or heat the grill pan on a high heat and grill the mini corn for approx. 8 minutes or until nice grill marks start to show
3. Then make the avocado mayonnaise. Cut 2 avocados around the stone. Twist the two halves apart. Remove the stone, scoop out the flesh with a spoon and put it in the blender or in the bowl of the hand blender. Add the mayonnaise, crème fraîche, mustard and vinegar and mix to a smooth sauce Season with salt and pepper.
4. Slice the cornichons and coarsely chop the chives. Cut the other 2 avocados into 2 cm cubes.
5. Mix the sweet potato, mini corn, cubed avocado, cornichons, ¾ of the chives and the capers in a bowl. Carefully spoon in the avocado mayonnaise and sprinkle with the rest of the chives.

Enjoy