Three Cs (capsicum, chilli and corn) salad

Instructions

1 Preheat oven to 220ºC. Place whole capsicums in a roasting dish and roast for 10 minutes. Add whole chilli peppers to roasting capsicums and continue to roast for 10-15 minutes until capsicums skins and chillies are charred and blistered.

2 Remove capsicums and chillies from oven and allow to cool. Peel and discard charred skins then slice flesh.

3 Cook corn cobs in boiling water for 8 minutes. Drain, cool and cut off corn kernels.

4 To make ‘dressing’, heat olive oil in a frying pan. Add cumin seeds and curry powder. Cook for 1 minute then add thyme, sugar and lemon juice. Season to taste with salt. To serve toss capsicums, chillies, corn, avocado and dressing together. Garnish with basil.