1. Chop lettuce, soak in salt water, remove and drain;
2. The purple sweet potato is peeled and cut into small pieces and steamed until just cooked;
3. Pour yogurt into a bowl, add tomato sauce and mix thoroughly;
4. Cut the toast into small pieces;
5. The corn is cooked and the corn kernels are peeled off; (Of course, the corn kernels can be peeled off and blanched first)
6. Stir-fry olive oil in a wok with a little heat, pour in bread and fry until golden on all sides, add pepper and parsley and stir well;
7. Put all the ingredients on the plate and pour in the yogurt.
