ROAST CORN, COURGETTES & PEPPERS WITH CUMIN CHILLI
There are two secrets to this recipe; the first is roasting the vegetables long enough to make sure they char a little and the second is to make sure the courgettes are not too thick (otherwise they tend to steam not roast and steamed courgettes are NOT a source of delight).
For the vegetables:
4 ears of sweetcorn or 2 cans of kernel corn (thoroughly drained)
4 courgettes cut into batons (but not too thick)
6 -7 King Sweetie capsicums (the long ones that look like a giant chilli) deseeded and cut into broad strips
1 green and 2 red chillis halved deseeded and finely sliced (quantity is really up to you)
3 tsp ground cumin
¾tsp ground cinnamon
2tsp dried oregano (preferably Mexican - the Tio Pablo brand is available online and from specialist supermarkets), regular oregano will do
4 garlic cloves finely grated (use a parmesan or citrus grater)
4 tbsp olive oil
Salt and pepper
5g of coriander leaves
To Serve:
2 avocados
Juice of 1 lime
200g sour cream
100g soft creamy feta
Preheat oven to 200c fan. Remove the corn from the cob by standing it up in a roasting tin and using a sharp knife cut down the sides cutting close to the core. Put courgettes and peppers into another roasting tin. In a small bowl mix the chillies, spices, oregano, olive oil, garlic and seasoning. Mix two thirds of this mixture with the courgettes and peppers making sure every vegetable is well covered - your hands will get mucky. Roast courgettes and peppers for 20 mins, then turn over. Toss the remaining third of the spice mix with the corn kernels, season and roast in a separate dish or on a separate rack with the other vegetables for a final 20 mins or until all the vegetables are nicely browned.
Serve the roasted vegetables in a shallow bowl or platter scattered with coriander leaves and dollops of feta, drizzle with the lime juice. Serve sliced avocados and sour cream alongside.
For the vegetables:
4 ears of sweetcorn or 2 cans of kernel corn (thoroughly drained)
4 courgettes cut into batons (but not too thick)
6 -7 King Sweetie capsicums (the long ones that look like a giant chilli) deseeded and cut into broad strips
1 green and 2 red chillis halved deseeded and finely sliced (quantity is really up to you)
3 tsp ground cumin
¾tsp ground cinnamon
2tsp dried oregano (preferably Mexican - the Tio Pablo brand is available online and from specialist supermarkets), regular oregano will do
4 garlic cloves finely grated (use a parmesan or citrus grater)
4 tbsp olive oil
Salt and pepper
5g of coriander leaves
To Serve:
2 avocados
Juice of 1 lime
200g sour cream
100g soft creamy feta
Preheat oven to 200c fan. Remove the corn from the cob by standing it up in a roasting tin and using a sharp knife cut down the sides cutting close to the core. Put courgettes and peppers into another roasting tin. In a small bowl mix the chillies, spices, oregano, olive oil, garlic and seasoning. Mix two thirds of this mixture with the courgettes and peppers making sure every vegetable is well covered - your hands will get mucky. Roast courgettes and peppers for 20 mins, then turn over. Toss the remaining third of the spice mix with the corn kernels, season and roast in a separate dish or on a separate rack with the other vegetables for a final 20 mins or until all the vegetables are nicely browned.
Serve the roasted vegetables in a shallow bowl or platter scattered with coriander leaves and dollops of feta, drizzle with the lime juice. Serve sliced avocados and sour cream alongside.