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Sweetcorn and Pepper Salad

A flavour-packed starter or accompaniment that is perfect on a hot summer’s day. Cook the sweetcorn and peppers on the barbecue just before it reaches its hottest point.

Preparation time: 15 minutes
Cooking time: 10 minutes, plus cooling
Total time: 25 minutes, plus cooling

Serves: 8

Ingredients

2 tsp Bart Smoked Paprika
8 tbsp extra virgin olive oil
3 sweetcorn cobs, husks removed
2 red peppers
2 tbsp sherry vinegar
2 tsp Waitrose Cooks’ Ingredients Wild Oregano
3 x 50g packs wild rocket
1 red onion, thinly sliced
2 x 200g packs feta, sliced

Method

Light the barbecue and allow it to reach a good cooking temperature. Mix the smoked paprika with 2 tablespoons of the olive oil, season and brush over the corn cobs. Then place the cobs on the barbecue, or under a preheated grill, along with the whole peppers, and cook for about 10 minutes, turning often.
Remove the corn cobs from the barbecue when tender and starting to char, and the peppers when their skin is completely charred. Place the peppers in a plastic food bag, seal and allow to cool. This will make removing the skin much easier.
Cut the kernels off the corn cobs with a large sharp knife, using long strokes so you have nice blocks of kernels, and place in a bowl. Remove the skin from the peppers, then halve and deseed the flesh. Cut into strips and add to the sweetcorn.
In a large bowl, whisk the remaining olive oil with the sherry vinegar and oregano to make a dressing. Season. Add the rocket leaves, red onion and feta to the dressing and toss gently. Divide among bowls and scatter with the toasted corn and peppers. Drizzle with any remaining dressing and serve.