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.