Sweetcorn, pepper and avocado saladby Davie Brown |
| Preperation time: 30 mins Cooking time: 15 mins Serves: 8 |
| Recipe Ingredients |
| 4 large red peppers, halved, cored and
deseeded; olive oil; 2 cans sweetcorn, drained; 2 x 400g cans black eye beans, drained and rinsed; 1 red onion, peeled and finely chopped; 2 red chillies, deseeded and finely chopped; juice of 1 lemon; salt and pepper; 280ml soured cream; 4 ripe avocados, stoned peeled and sliced; 2 little gem lettuces, separated into leaves. |
| Recipe Method |
| Heat the grill. Rub the pepper skins with some
olive oil, the place them skin side up in a large grill pan. grill
for about 15 minutes until the skins are charred. Put them in a
plastic bag until cool. Peel the skins from the pepper and chop the flesh. Put the flesh in a bowl along with the sweetcorn, beans, onion, chilli and lemon juice. Season with salt and pepper and mix well. Add the avocados and soured cream to the bowl and gently mix through. Arrange the lettuce leaves around the side of a serving dish and pile the mixture in the centre. Serve at once. |
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dhal Crab and chilli linguine Salmon fishcakes with roasted peppers warm fruit kebabs with mango coulis Fennel and almond soup |
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