Photo: Marina Oliphant
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Ingredients
- 1 red capsicum
- 31/2 tbsp extra virgin olive oil
- 3 cobs corn
- 1 small tomato, chopped
- 1 clove garlic, chopped
- 1 tbsp red wine vinegar
- Salt and cracked black pepper
- 1 bunch rocket, trimmed
- 1 punnet yellow grape tomatoes
- 1 baby fennel, finely sliced
- 120g kalamata olives
Method
Rub capsicum with half a tablespoon of oil and cook in a lightly oiled grill pan, turning frequently until blackened.
Remove and cool for 10-15 minutes in a plastic bag. Peel and remove seeds.
Cook corn in the grill pan (or on a barbecue) turning occasionally until slightly browned and tender. Cool and cut kernels from cobs. Place capsicum, chopped tomato, garlic, vinegar and remaining oil in a food processor and process until smooth. Season with salt and pepper. Combine corn kernels, rocket, grape tomatoes and fennel in a bowl and toss gently. Divide corn mixture evenly between four serving plates and scatter with olives. Drizzle with capsicum dressing. Serve with grilled shortloin lamb chops.
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