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sweetcorn and capsicum salad


4 corn cobs, husks removed
1 bunch of finely diced spring onions or 1 finely diced red onion
1 red capsicum finely chopped
2 tomatoes chopped
1/2 bunch of coriander finely chopped
2 cloves of garlic
balsamic vinegar
olive oil
salt and pepper
Preheat the oven to 180 degrees.
1. Slice corn kernels off the cob, place on a baking tray lined with baking paper, drizzle with olive oil and sprinkle with himalayan salt.
Cook for 15 minutes or until crisp.
2. Add the sliced spring onions or finely diced red onion to a large salad bowl.
3. Add the chopped capsicum ,finely diced garlic and chopped tomatoes to the salad bowl.
4. Add the corn, mix together and add balsamic vinegar and olive oil.
5. Season with salt and pepper.
......and enjoy!



Photo: Courtesy of Jackie Moult
Recipe: Courtesy of my Sth African cousin - Erica and ingredients adapted to suit

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