zoom Sunshine salad
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    Sunshine salad

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    Sunshine salad

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    3 large yellow peppers, halved
    4 tbsp olive oil
    1 tsp Waitrose Cook’s Ingredients miso glaze (or white miso)
    1 tsp Dijon mustard
    pinch turmeric or ½ tsp finely grated fresh turmeric
    ½ tsp finely grated fresh root ginger
    1 tbsp lemon juice
    2 large sweetcorn cobs
    250g halloumi
    220g yellow cherry or baby plum tomatoes
    2 white chicory bulbs, leaves separated
    25g pumpkin seeds, toasted

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Rub the peppers with 1 tbsp oil and arrange, skin-side up, in a single layer in a roasting tin. Roast for 25-30 minutes, turning occasionally, until the skins are blistered and blackened in places. Tip into a heatproof bowl, cover with a plate and set aside to cool.

    2. For the dressing, whisk together the miso, mustard, turmeric, ginger and lemon juice in a bowl. Whisk in the remaining 3 tbsp oil; season. Peel and discard the skins from the peppers; thickly slice the flesh. Add any juices from the pepper bowl to the dressing.

    3. Bring a large pan of water to the boil. Simmer the corn for 5-6 minutes, until tender. Drain and use a sharp knife to carefully slice the kernels from the cobs, holding them upright with a tea towel. Slice the halloumi into 1cm-thick slices, pat dry with kitchen paper and dry-fry in a non-stick frying pan set over a medium heat. Cook for 1-2 minutes on each side, until the slices are golden. In a serving bowl, toss the halloumi, corn, halved tomatoes and chicory with the roasted peppers. Spoon over the dressing and scatter with the pumpkin seeds.

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue

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