Corn Salad
Servings: 8
Ingredients
4 whole corn on the cob, leaves removed
1 red pepper
1 yellow pepper
200g baby rosa tomatoes
6 tbsp NOMU Extra Virgin Olive Oil
400g tin of chickpeas, drained
80g red salad onions, finely sliced
Small handful fresh parsley, chopped
75g pomegranate pips (optional)
1 tsp NOMU Spanish Rub
¼ tsp NOMU Ground Cumin (optional)
Juice and zest of one lemon
Directions
Preheat the oven to 180°C.
Place the corn in salted, boiling water and cook for 15-20 minutes until tender.
Deseed and dice the peppers and place in a roasting tray. Add the tomatoes, drizzle with four tablespoons of Olive Oil and roast for 20 minutes, or until slightly caramelised and just cooked.
Drain the cooked corn and allow to cool. Using a sharp knife, slice the kernels off the cob.
In a large mixing bowl combine the corn, roasted peppers, roasted tomatoes, chickpeas, red salad onions, parsley and pomegranate pips and mix until well combined.
Make the dressing in a separate bowl by combining two tablespoons of Olive Oil, NOMU Spanish Rub, Cumin, lemon juice and zest. Mix through the salad and season to taste.
Ingredients
4 whole corn on the cob, leaves removed
1 red pepper
1 yellow pepper
200g baby rosa tomatoes
6 tbsp NOMU Extra Virgin Olive Oil
400g tin of chickpeas, drained
80g red salad onions, finely sliced
Small handful fresh parsley, chopped
75g pomegranate pips (optional)
1 tsp NOMU Spanish Rub
¼ tsp NOMU Ground Cumin (optional)
Juice and zest of one lemon
Directions
Preheat the oven to 180°C.
Place the corn in salted, boiling water and cook for 15-20 minutes until tender.
Deseed and dice the peppers and place in a roasting tray. Add the tomatoes, drizzle with four tablespoons of Olive Oil and roast for 20 minutes, or until slightly caramelised and just cooked.
Drain the cooked corn and allow to cool. Using a sharp knife, slice the kernels off the cob.
In a large mixing bowl combine the corn, roasted peppers, roasted tomatoes, chickpeas, red salad onions, parsley and pomegranate pips and mix until well combined.
Make the dressing in a separate bowl by combining two tablespoons of Olive Oil, NOMU Spanish Rub, Cumin, lemon juice and zest. Mix through the salad and season to taste.
Ingredients
4 whole corn on the cob, leaves removed
1 red pepper
1 yellow pepper
200g baby rosa tomatoes
6 tbsp NOMU Extra Virgin Olive Oil
400g tin of chickpeas, drained
80g red salad onions, finely sliced
Small handful fresh parsley, chopped
75g pomegranate pips (optional)
1 tsp NOMU Spanish Rub
¼ tsp NOMU Ground Cumin (optional)
Juice and zest of one lemon
Directions
Preheat the oven to 180°C.
Place the corn in salted, boiling water and cook for 15-20 minutes until tender.
Deseed and dice the peppers and place in a roasting tray. Add the tomatoes, drizzle with four tablespoons of Olive Oil and roast for 20 minutes, or until slightly caramelised and just cooked.
Drain the cooked corn and allow to cool. Using a sharp knife, slice the kernels off the cob.
In a large mixing bowl combine the corn, roasted peppers, roasted tomatoes, chickpeas, red salad onions, parsley and pomegranate pips and mix until well combined.
Make the dressing in a separate bowl by combining two tablespoons of Olive Oil, NOMU Spanish Rub, Cumin, lemon juice and zest. Mix through the salad and season to taste.
Ingredients
4 whole corn on the cob, leaves removed
1 red pepper
1 yellow pepper
200g baby rosa tomatoes
6 tbsp NOMU Extra Virgin Olive Oil
400g tin of chickpeas, drained
80g red salad onions, finely sliced
Small handful fresh parsley, chopped
75g pomegranate pips (optional)
1 tsp NOMU Spanish Rub
¼ tsp NOMU Ground Cumin (optional)
Juice and zest of one lemon
Directions
Preheat the oven to 180°C.
Place the corn in salted, boiling water and cook for 15-20 minutes until tender.
Deseed and dice the peppers and place in a roasting tray. Add the tomatoes, drizzle with four tablespoons of Olive Oil and roast for 20 minutes, or until slightly caramelised and just cooked.
Drain the cooked corn and allow to cool. Using a sharp knife, slice the kernels off the cob.
In a large mixing bowl combine the corn, roasted peppers, roasted tomatoes, chickpeas, red salad onions, parsley and pomegranate pips and mix until well combined.
Make the dressing in a separate bowl by combining two tablespoons of Olive Oil, NOMU Spanish Rub, Cumin, lemon juice and zest. Mix through the salad and season to taste.
