Corn and red capsicum salad

Name: Corn and red capsicum salad
Yield: Serves 4-6
Ingredients: 2 tablespoons extra virgin olive oil; 1 teaspoon thyme leaves; 2 red capsicums (peppers), diced; 2 red onions, sliced; 1 garlic clove, crushed; ½ teaspoon Tabasco sauce; 1 tablespoon pomegranate molasses; 3 corn cobs; 1 tablespoon ground cumin; 20 g (¾ oz/½ cup) coarsely chopped coriander (cilantro) leaves; 7 g (¼ oz/¼ cup) coarsely chopped mint leaves

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Brightly coloured and richly flavoured, this salad works well with spicy barbecued chicken, sticky pork ribs and grilled steak. Add some re-fried beans and sour cream and you also have a great Vegetarian filling for tortillas and tacos.

Ingredients

2 tablespoons extra virgin olive oil
2 red onions, sliced
1 garlic clove, crushed<

Side dish
Christmas
Vegan
Gluten-free

Method

Heat the olive oil in a large non-stick frying pan over medium heat and add the onion, garlic, cumin and thyme. Cook for 10 minutes, or until the onion is starting to caramelise.

Meanwhile, remove the corn kernels from the cobs by running a sharp knife down the side of the cobs. Add the capsicum and corn kernels to the onion and cook for a further 10 minutes, or until the corn is golden