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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
220g yellow cherry or baby plum tomatoes
2 white chicory bulbs, leaves separated
25g pumpkin seeds, toasted
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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.