How to make a Roasted Corn and pepper salad with creamy black pepper dressing

This works well on its own or as a side
Beverley Hicks24 July 2017

A warm chunky salad of simply roasted vegetables drizzled in a creamy black pepper dressing

Ingredients (serves 2)

4 corn on the cob

1 large red pepper

1 large yellow pepper

1 tablespoon rapeseed oil

Salt & freshly ground black pepper

½ teaspoon red pepper flakes

For the dressing

60 ml mayonnaise

60 ml crème fraîche

Zest and juice of 1 lemon

¼ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

Method

Preheat the oven to 180C/350F/Gas 4.

Remove the husks and silky fibres from the corn, cut the corn into 2cm disks and put into a roasting dish with the peppers. Drizzle over the oil and sprinkle with the salt, pepper and red pepper flakes.

Roast in the preheated oven for 45-50 minutes until the vegetables begin to char, you may need to turn them once during cooking to prevent them from burning. Remove from the oven and put the peppers into a plastic ziplock bag and seal. Leave for 15 minutes to seam then take out of the bag, peel and remove the stalks and seeds. Cut the flesh into thin slices and leave to one side with the corn.

Put all of the dressing ingredients into a screw top jar, secure the lid and shake to mix thoroughly. Taste and adjust the seasoning if necessary.

To serve, divide the corn between two plates and add the pepper slices. Give the dressing another shake then pour over the vegetables and sprinkle over plenty of freshly ground black pepper.

How to make a Roasted Corn and pepper salad with creamy black pepper dressing

Read more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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