Three Cs (capsicum, chilli and corn) salad
- 3 red capsicums
- 3 red chillies
- 3 corn sweetcornXcobs
- 2 avocados, flesh sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon curry powder
- 1 tablespoon chopped fresh thyme
- 1 teaspoon sugar
- 1 lemon, juice
- pinch of salt
- handful fresh basil
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.
Nutrition Info (per serve)
Total fat 25g
Saturated fat 4g
Dietary fibre 8g
Make it gluten free: Check curry powder is gluten free.
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