Charred corn and tomato salad

Step 1

Preheat the oven to 160 degrees. In a small baking tray put the pepita seeds, add the oil, salt, pepper and cayenne and mix well. Spread into an even layer and toast in the oven for 7 minutes  or until seeds are lightly browned. Remove from the oven and allow  to cool.

Step 2

Pick coriander leaves into a small bowl and pop them into the fridge until needed; this stops the leaves from wilting while you're preparing the salad. Wash stems well, remove the roots, and then very finely slice the coriander stems.

Step 3

Dice the tomatoes and capsicum into small pieces and put into a big bowl with the coriander stems and drained red kidney beans. Mince a garlic clove into the bowl and add 3 tablespoons olive oil, the juice and zest of a lime, the chilli paste, red wine vinegar, salt, and pepper. Mix well and set aside to develop the flavors.

Step 4

Meanwhile, de-husk the corn cobs, rubbing a little oil over each cob. Lie on a plate and season generously with salt and pepper. Heat a frypan,  grill or BBQ and cook the corn, turning often, for 8-12 minutes until golden and a little charred.

Step 5

Allow to cool and then cut the kernels from the cob. Add the corn to the salad and mix well. Taste for seasoning, adding more chilli, lemon juice, and salt or pepper if needed.

Step 6

Sprinkle with toasted pepita seeds and coriander leaves, gently mix and tip onto a flat serving platter.