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Photo of Roasted corn, capsicum and rice salad by WW

Roasted corn, capsicum and rice salad

3
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Moderate
The gorgeous colours of Christmas are captured in this delicious and filling salad.

Ingredients

Brown rice, dry

1 cup(s), (200g) Low GI

Corn

2 cob(s), large, (160g each) husks and silks removed

Red capsicum

2 medium, seeded, cut into quarters

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

1 cup(s)

Ground cumin

2 tsp, (seeds)

Smoked paprika

1 tsp

Lime juice

⅓ cup(s), (80ml)

Pine nuts

2 tbs, toasted

Instructions

  1. Cook the rice in a large saucepan of boiling salted water following packet instructions until tender. Drain. Refresh under cold running water. Drain well.
  2. Meanwhile, heat a barbecue or chargrill on high. Cook corn cobs, turning, for 8 minutes or until lightly charred and tender. Transfer to a plate.
  3. Add capsicum to barbecue and cook for 2-3 minutes each side or until lightly charred. Transfer to a plate and set aside to cool slightly.
  4. Using a large sharp knife, remove corn kernels from cobs. Place in a large bowl with the rice. Finely chop capsicum and add to rice with the green shallot and coriander.
  5. Toast the cumin seeds and paprika in a small frying pan over medium heat, stirring, for 1 minute or until fragrant. Transfer to a small bowl with the lime juice and whisk to combine. Season with salt and pepper. Drizzle over salad and toss to combine. Place salad on a serving platter and sprinkle with pine nuts to serve.

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