Tomato, sweetcorn, sumac & pepita

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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Remove the kernels from 1 corn cob. Quarter 2 tomatoes and discard the seeds, then cut into chunks. Toast 80 g pepitas (pumpkin seeds). Mix 2 teaspoons sumac into the dry ingredients when sifting them, then add the corn, tomatoes and pepitas to the mix before baking.