NZ Woman's Weekly
Roasted sweet corn salad

Roasted sweet corn salad

  • Meal Type

    Salad
  • Servings

    6
  • Courses

    Quick lunch

Abundant garden produce. Roasting the corn intensifies its flavour. Serve this salad with barbecued meats or delicate, pan-seared fish.

  • 3-4 sweet corncobs, husks removed
  • ¼ cup oil
  • 1-2 tsp herb, garlic and sea salt seasoning or similar
  • 1 red onion, cut into chunky dice
  • 1 red capsicum, diced
  • 1 yellow capsicum, diced
  • 1 zucchini, cut into chunky dice
  • 1 stalk celery, diced
  • 2 baby cos lettuce, washed and separated
  • ½ cup chickpeas
  • ½ cup sprouts

HERB MAYONNAISE

  • ½ cup mayonnaise
  • 2 tbsp sweet chilli sauce
  • 1 tbsp fresh chopped herbs
  • Cracked pepper

1 Preheat the oven to 180ºC. Line a large tray or two with baking paper. Brush corncobs with a little oil and sprinkle with some of the seasoning. Arrange at one end of the tray.

2 Toss the diced vegetables with the remaining oil and sprinkle with seasoning. Spread the veges over the tray and bake for 20-30 minutes, mixing once, until tender and fragrant. Rest the cobs for 5 minutes then slice off corn and add to the veges.

3 Arrange the lettuce leaves, chickpeas and sprouts on a serving plate, and top with the warm roasted vegetables when ready. Serve with the herb mayo on the side.

4 To make the herb mayonnaise, combine the mayo, sweet chilli and herbs, and season well with cracked pepper.

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