Three Cs (capsicum, chilli and corn) salad
(at time of publication)
- 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.
Make it gluten free: Check curry powder is gluten free.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 4g
Dietary fibre 8g
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