Something I’ve made for years, this versatile salad can be made anywhere by anyone.

prep time 10 mins total time 15 mins serves 2


  • 2 small sweet potatoes/1 large sweet potato (£0.40)

  • Handful of spinach (£0.20)

  • Handful of cherry tomatoes (£0.18)

  • 400g tin kidney beans (£0.30)

  • 325g tin of sweetcorn (£0.50)

  • Juice of half a lemon (£0.15)

  • Salt and pepper

  • 1 tsp mixed herbs

  • Drizzle of tahini (£0.10)





  1. Cube your sweet potato and place on a microwaveable plate/bowl. Microwave for 5-10 mins, checking on it until soft.

  2. Meanwhile, quarter your cherry tomatoes, drain and rinse your kidney beans and drain your sweetcorn.

  3. When the sweet potato is ready, leave to cool for a minute or two.

  4. Mix the sweet potato, cherry tomatoes, kidney beans and sweetcorn together. Squeeze in the juice of half a lemon, season with salt and pepper and add the mixed herbs. Stir through.

  5. Serve on a bed of spinach with a drizzle of tahini.


  • This recipe was inspired by my go-to meal from when I was working in an office. I would pack up a container with a simple salad of lettuce/rocket, cherry tomatoes and cucumber, maybe some chickpeas and take a sweet potato with me. I’d also pack some hummus or lemon juice for a dressing. When I was at work I’d use the microwave to cook the sweet potato and then add it on top of my salad. Super easy, no thought required, and always an option when I had no time in the morning.

  • This recipe comes in at just £1.83 total, making it only 91p per serving!