Name: Broad bean, char-grilled corn and capsicum salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red capsicum (200g); 1 fresh long red chilli; 300 gram frozen broad beans; 2 trimmed corn cobs (500g); 1 cup loosely packed fresh flat-leaf parsley leaves; 1 clove garlic, crushed; 1 teaspoon caster sugar; 1/4 cup (60ml) white wine vinegar; 1 tablespoon olive oil

Ingredients

1 red capsicum (200g)

1 fresh long red chilli

300 gram frozen broad beans

2 trimmed corn cobs (500g)

1 cup loosely packed fresh flat-leaf parsley leaves

1 clove garlic, crushed

1 teaspoon caster sugar

1/4 cup (60ml) white wine vinegar

1 tablespoon olive oil

Method

Broad bean, char-grilled cornand capsicum salad

1.Quarter capsicum; discard seeds and membranes. Halve chilli lengthways. Cook capsicum and chilli on heated, oiled grill plate (or grill or barbecue), skin-side down, until skin blackens. Chop chilli finely. Cover capsicum for 5 minutes; peel away skin, chop coarsely.

2.Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain. Peel away grey outer shells.

3.Combine ingredients for garlic dressing in screw-top jar; shake well.

4.Cook corn on grill plate until tender. Cut into thick slices; combine in large bowl with capsicum, beans, chilli, parsley and dressing; mix gently.

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